Mama Maggie's Kitchen

0 Heat butter in a large stock pot. 
1 Add the bacon. 
2 Cook the bacon until crispy.
3 Remove the bacon and place on a paper towel.
4 Discard bacon fat except for 1 tablespoon. 
5 Cook the onion. 
6 About 1 minute. 
7 Remove the onion. 
8 Do not clean the stock pot. 
9 To a blender, add the drained black beans, cooked onion, salt, broth and sour cream. 
10 Blend until smooth. 
11 Pour the creamy bean sauce into the stock pot. 
12 Gently scrape the bottom to release any bits that were lingering. 
13 Bring to a simmer. 
14 Cook for 5 minutes, stirring occasionally. 
15 Serve and top with crumbled bacon and queso fresco.