Cuban Black Beans

2 oz. bacon (2 slices), chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
1 t. cumin
salt
6 garlic cloves, minced
2 t. minced fresh oregano or 3/4 t. dried
6 C. water
1 pound dried black beans (2 cups), picked over and rinsed
2 bay leaves
1/4 t. red pepper flakes
1/8 t. baking soda
1/2 lb. chorizo sausage, cooked
1/4 C. minced fresh cilantro
pepper

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large dutch oven over medium heat until crisp, about 8 min. stir in the onions, bell pepper, cumin and 1 t. salt. Continue to cook until the vegetables are softened, about 8 min.
2. Stir in the garlic and oregano and cook until fragrant, about 15 seconds. Stir in the water, scraping up the browned bits. Stir in the beans, bay leaves, red pepper flakes, and baking soda. Bring to a boil. Cover and transfer to the oven. Bake, stirring every 30 minutes, until the beans are tender, 2 to 2 1/2 hours.
3. Remove the lid and stir in the sausage. Continue to bake, uncovered, until the liquid has thickened, about 30 min.
4. Discard the bay leaves. Let the beans sit for 10 minutes. Stir in the cilantro and season with salt and pepper to taste. Serve with white rice, sour cream, hot sauce and lime wedges.