1 lb. kidney beans
2 onions, chopped
3 sticks celery, chopped
2 bay leaves
10 c. chicken stock
Salt & pepper
3 red peppers, seeded & chopped
4 tbsp. red wine

Soak as above. Cook for 1 hour and drain off liquid, add to the beans, onions, celery, bay leaves, salt and pepper, chopped peppers, red wine and chicken stock.

Bring to a boil, reduce heat and simmer 3 hours or until beans are tender. Remove bay leaves and put beans into blender and puree until smooth. Keep hot and serve with hard-boiled eggs, chopped and a lemon wedge on the side.

The red peppers used here are the hot ones. I use the red sweet one and add 1 or 2 drops of Tabasco.

The stock can be made ahead, put boney pieces and skin into an iron skillet with amount of oil and stir fry on low heat until meat begins to fall apart. Add salt, pepper, a carrot, a stalk of celery and water and simmer. Take out the carrots, celery, bones and skin and throw away. All the good went into the stock. I cook mine until falls off the bones. You may also want to transfer from the iron pan to a large stock pot. If you are making this ahead pour hot into large clean jars and seal or freeze. This method can be used for beef stock also.