Rinse beans and soak overnight in cold water.
Chop the onion and garlic. Fry the bacon in a pan to melt the fat. Add chopped onion and garlic and fry until golden brown. Add warmed chicken broth.
Drain the beans and add to the pot. Put a bay leaf. Cook over low heat for 2-3 hours, until the beans are soft.
Pour in the sherry, season with salt, pepper and parsley, simmer for another 30 minutes. Garnish with lime quarters and coriander before serving.