Place dried white beans in a large bowl and cover generously with cold water. Soak overnight.
The next day, drain the beans and add them to a large stock pot or Dutch oven along with the chicken stock, 3 cloves of minced garlic, vinegar and ½ teaspoon of kosher salt.
Bring the beans to a boil, cover and then simmer for 2 to 2½ hours until the beans are tender and most of the liquid has been absorbed by the beans. If the beans are still not quite done, yet the liquid has been absorbed, feel free to add ½ cup of water to the beans and continue cooking until tender.
When the beans are almost done, chop and sauté the onion, bell pepper and jalapeno in two teaspoons of olive oil. When soft, add the cooked vegetables to the beans along with one can of drained diced tomatoes and two tablespoons of butter. Stir to combine.
Next, add the cream cheese, cheddar cheese and cumin. Stir until the cheesy beans are smooth and creamy. Taste the beans and add additional salt if needed. Garnish with cilantro if desired and enjoy.
