Cuban Black Bean Soup

• 4 slices of bacon
• 1 onion, diced
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 14 oz can black beans
• 1 tsp oregano
• 1/2 tsp thyme
• 2 bay leaves
• 1/4 tsp red pepper flakes
• 3 cups water
• 1 tbsp chicken-flavored Better than Bouillon

Heat a large stock pot over medium heat. Fry bacon, then set aside. Once cooled, crumble for garnish

In the rendered bacon fat, sauté onion and pepper until softened. Add garlic and cook until fragrant, about 30 seconds. Add beans, oregano, thyme, bay, red pepper flakes, water and Bouillon. Simmer for 10 minutes or until beans reach desired doneness. Blend until smooth with an immersion blender.

Garnish with crumbled bacon, chopped cilantro, onion, and sour cream.