Slice and reserve the bacon rind. Cut the bacon into quarter-inch cubes. Put the bacon and rind into a heavy kettle or casserole and cook, stirring often, until the fat is rendered. The bacon should be well-browned and crisp. Add onions, celery, carrots, bay leaf, garlic, three tablespoons of the cumin, black pepper, and oregano. Stir to blend and cover. Cook approx. 5 min. over moderately low heat. Do not allow the mixture to burn. Add the tomato paste and stir briefly. Add the chick stock and bring to a boil. Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat approx. 2.5 hrs., skimming the surface to remove foam occasionally. The soup is ready when the beans are soft and some of them have disintegrated. Stir in the lime juice, cayenne pepper, salt, corriander, and remaining cumin. Remove and discard the bacon rind and Bay leaf. Ladle the soup into individual bowls. Serve sour cream and salsa on the side. Recipe By : clay@panix.com (Clay Irving) Jan 94 MDS@SIMBA.MONENG.MEI.COM (MARK SCHEFFLER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.