Step 1: Carefully pick through the beans and remove any foreign objects. Soak overnight covered with water.
Step 2: The next day, place beans into a colander, rinse under cold water, then transfer to a large stockpot.
Step 3: Add 4 cups water, chicken stock, and bay leaf to the beans. Bring the beans to a boil over high heat, then reduce to medium-high and continue to boil for 45 minutes. Add the remaining water as needed; beans should be covered in liquid at all times during this process.
Step 4: In a large skillet, saute the garlic, roasted pepper, onion, carrot, and celery in 2 tablespoons olive oil over medium-high heat until soft.
Step 5: Stir this mixture into the bean soup and allow the beans to continue to cook for an additional 30 minutes.
Step 6: Check to see if the beans are tender. If they are not, continue simmering; adding water if necessary. Remove the bay leaf.
Step 7: To finish the soup stir in the 1/4 cup olive oil, vinegar, sugar, oregano, cumin, salt, and pepper.
Step 8: Serve the soup hot with a splash of rum, red wine vinegar, and a little white rice.
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