1. Put black beans in a large saucepan with the bacon (or ham bone) and the water, or enough to cover the beans. Bring to the boil and add the beef bouillon cubes. Cook beans over low heat, covered, stirring from time to time and adding more water, if necessary, fort hours or until the beans are tender.
2. Cool the beans, remove and discard the meat; puree the beans in the blender and strain into the pot. In the blender, purée together the garlic, wine, Worcestershire sauce, salt and pepper and add the mixture to the bean purée. Heat the soup over moderate heat, add more water if necessary.