Place beans in a large pot. Cover with water 3 inches above beans. Let stand overnight. Drain well. Cook bacon in a heavy large Dutch oven until brown, but still soft, about 4 minutes. Add onion, leeks, carrots and celery; cook until tender, about 10 minutes. Add beans, broth, tomato, 1/2 cup cilantro, garlic, jalapeno, cumin and coriander. Bring to a boil. Reduce heat, cover and simmer 2 hours or until beans are tender. Transfer 1 cup of soup to food processor; process until smooth and return to pot. Stir to blend. Mix sour cream, 1/2 cup cilantro, lemon and lime juice. Season soup with salt and pepper. Garnish servings with a dollop of sour cream mixture.