6 Slices of bacon, chopped
1 Yellow onion, diced
4 Cloves garlic, minced
4 ½ C. Chicken stock
¼ Tsp. Dried oregano
¼ Tsp. Cayenne pepper
½ Tsp. Ground cumin
Kosher salt to taste
2 – 14.5oz Cans black beans, drained and rinsed
½ Tsp. Ground black pepper
½ C. Scallions, finely chopped
½ C. Sour cream
1 Avocado, cut into long slices
Fresh lime juice, 2-3 limes
¼ C. Cilantro, roughly chopped
In a large dutch oven or pot, cook the chopped bacon over med heat. You want the bacon cooked but not crispy.
Add the diced yellow onion & cook until onion starts to brown. Add the garlic and cook until fragrant about 1-2 minutes.
Pour in the chicken stock and increase temp to med-high. Stir in oregano, cayenne, cumin, salt and beans. Simmer uncovered for 20-30 minutes.
Take half of the bean soup and puree it in a mixer. Add the pureed beans back to the pot and simmer for 10 more minutes.
While the soup is simmering, juice your limes and chop your avocado, scallions and cilantro.
Ladle the soup into 4 large bowls and top with sour cream, avocado, scallions and fresh lime juice.