2 c. dried black beans
1/2 lb. bacon, chopped coarsely
1 lg. yellow onion, chopped
1 c. celery, chopped
1/2 c. carrots, chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp. dried thyme
1/8 tsp. cayenne pepper
Salt and pepper to taste
Sour cream

Wash beans in cold water. Place in a large soup kettle and cover with cold water. Soak overnight. Drain, reserving soaking liquid. Add enough water to soaking liquid to make 10 cups. Replace beans and water to soup kettle and cook over low heat for 1 hour. Add all remaining ingredients, except sour cream, and continue cooking for 2 hours. Beans should be tender. Remove the bay leaves and mash the soup with a potato masher until smooth and creamy. Ladle into soup bowls and garnish with the sour cream.

Makes about 2 quarts.