1 pound dried black beans
1/2 package bacon
1 cup chopped onion
1 teaspoon dried thyme
3 garlic cloves, sliced
2 bay leaves
1/2 teaspoon salt
5 cups chicken or vegetable stock
3 cups water

TOPPINGS:
3 corn tortillas, cut into 1/4" strips
6 tablespoons minced onion
6 tablespoons minced cilantro
6 lime wedges

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.

Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.