1 Soak the beans in cold water for 1 hour, then simmer for an additional hour in the stock pot. Add salt towards the end, then strain.
2 In the stock pot, brown the onions and garlic with olive oil for 2 minutes over medium heat.
3 Add the meat and continue cooking for 5 minutes.
4 Add the tomato pulp and spices, and simmer for an additional 5 minutes.
5 Finally, add the pre-cooked beans and finish cooking for 10 minutes. Season if necessary.
Tip: You can add corn and diced peppers during the last 15 minutes of cooking time.