Step 1

Rinse beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove water from heat and add the beans. Place the lid on the pot and allow the beans to soak 2 hours, then drain the water.

Step 2

Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.

Step 3

Add carrots, onions and celery and sauté until tender.

Step 4

Add garlic and cook 30 seconds more.

Step 5

Add all soup ingredients except the beans to the vegetables and bring to a boil, then reduce temperature to LOW and simmer 1 hour. Stir periodically.

Step 6

Add the beans to the soup. Bring to a boil, then reduce temperature to LOW and simmer 2 hours or until the meat begins to fall away from the bones. Stir periodically.

Step 7

Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.

Step 8

When ready to serve, remove bacon strips and bay leaves.

Step 9

If desired, add a dash or two of hot sauce.

Step 10

Serve with corn bread and garnish with fresh cilantro or parsley.

Step 11

Enjoy!