In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.
Stir in onion and garlic, and cook until onions are translucent.
Stir in recaito, chipotle, sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until thick, but still soupy, stirring occasionally. Season with adobo.