Step 1

Place beans in a colander, rinse them under cold water and discard any stones, dirt, or broken beans.

Step 2

Put beans in a pot and cover with water 3 inches above the beans. Add salt and allow them to soak for 8 hours or overnight. The beans will double in size. Drain and rinse the beans.

Step 3

In a large soup kettle or Dutch oven, add beans and water. Bring to a boil, then reduce heat to medium and cook for 45 minutes or until tender.

Step 4

Add the oil and bacon to a frying pan and cook for 3 minutes over high heat. Add red onions and saute for 3 minutes. Add garlic, salt, oregano, cumin, and black pepper. Set aside.

Step 5

Add 2 cups of cooked beans, 1 cup of cooking liquid, and the sauteed mixture to a blender. Blend until smooth. Add the blended mixture back into the cooked beans until the soup is creamy and thickened.

Garnish with chopped chives and bacon. Serve with cornbread or rolls.