3 teaspoons olive oil
4 bacon slices, diced
1/2 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
3 cans black beans, drained and rinsed
4 cups broth
1 tablespoon red wine vinegar
1/2 teaspoon salt
1 cup rice, cooked

Mango Salsa
1 mango, diced
1/2 red bell pepper, chopped
1/2 yellow onion, sliced thin
1/2 bunch cilantro, chopped
1 lime, juiced
sour cream, optional

Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes. Stir in cumin; cook an additional 1 minute.

Add the beans, broth, vinegar, and salt to the onion mixture. Simmer about 10 minutes

For the mango salsa, combine the mango, bell pepper, scallions, cilantro, and lime juice in a small bowl. Set aside.

Puree the cooked beans, adding additional hot water if the soup is too thick.

Place a mound of cooked rice into each serving bowl. Ladle soup around rice, top with mango relish and sour cream.