1Cook bacon over medium heat with onion, carrots and garlic; about 3 minutes. Add celery and cook 2 more minutes. Add water and bring to a boil. Add beans, bay leaf and thyme; reduce heat. Cover; simmer 10 minutes, or until beans are tender. Remove the bay leaf; add cayenne, cumin, salt and pepper. Stir to combine; cook 5 minutes. Puree with hand blender until smooth. Serve ladled over rice.