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Ingredients
 extra-virgin olive oil5 T
 onions3
minced
 garlic8 cloves
minced
  cayenne pepper 1/8 tsp
 water or stock6 cups
 baking soda1 1/2 tsp
 beans4 lbs
blue, yellow wax, cranberry, lima)
 tomato paste4 T
 tomatoes3 c
chopped (or canned)
 Salt
to taste
 Pepper
to taste
 parsley1 c
chopped
 oregano1 T
chopped
 allspice1 t
 red wine vinegar 1/4 cup
 Mint
 Parsley
For the Beans
1
Heat 3 tablespoons of veggie oil in large pot (rondo) over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cook about 30 seconds. Add tomato paste, oregano and spices and cook until paste is deep red. Add water, baking soda, and beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomatoes. Cook until tender, 20-30 minutes. Season with salt and pepper.
To Serve
2
Finish with red wine vinegar, mint and parsley. Platter up and serve.