extra-virgin olive oil5 T
 garlic8 cloves
  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)
to taste
to taste
 parsley1 c
 oregano1 T
 allspice1 t
 red wine vinegar 1/4 cup
For the Beans
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
Finish with red wine vinegar, mint and parsley. Platter up and serve.