Instructions: Place beans in bowl and cover with water. Soak overnight, then drain and set aside.

Saute bacon in large skillet over medium heat until cooked, 5 to 8 minutes. Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.

Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot. Saute over medium heat until onions are tender, 5 minutes. Add wine, drained beans and stock. Bring to boil, reduce heat and simmer over medium-low heat until beans are soft, about 1 hour.

Add cream, lime juice, thyme, Sherry and oil. Return to boil. Add tomatoes and cumin. Remove soup from stove and puree in batches, then strain. Serve with salsa and sour cream.

This recipe yields 8 to 10 servings.

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