Heat butter/ghee in a small saucepan pan over medium heat.

Add garlic and cook until fragrant, just a minute or so, then stir in beans, chipotle peppers, ground cumin, then lightly season with sea salt and pepper.

Cook stirring frequently, for about 4 minutes, mashing everything together just a bit with a wooden spoon as it cooks.

Remove from heat, taste test then adjust seasonings if desired.

Meanwhile, in a small bowl, combine greek yogurt and chopped jalapeños, then add a tiny pinch of sea salt and pepper.

Stir well to combine.

Layer the beans in a glass see-through bowl or dish, then add the following layers: shredded cheese, chopped tomato, crumbled bacon and yogurt jalapeño mixture.

Sprinkle with green onions and fresh chopped parsley.

I sprinkled a few more bits of crumbled bacon as garnish to the top as well.

Serve immediately, or refrigerate for up to 2 hours, then enjoy!