How to cook
Soak the beans overnight. Rinse them the next day and pour on enough cold water to cover them in a pot.
Dice the onions, carrots and peppers finely. Soak the dried pepper in a little warm water.
Once the water in the pot comes to a boil, pour it out and pour in hot water - 5-6 fingers above the semi-boiled beans.
Add the oil, onions, pepper and carrot. Simmer the soup on low heat. Once the vegetables soften, add the paprika, pepper paste, swollen dried pepper with its water, the tomato salsa and optional chili pepper.
Serve the bean soup warm with a chunk of country-style bread, a chili pepper and a smile.