×1
Empty beans into a bowl and mix well. Divide, saving half for soup another day. Wash remaining beans, cover with water, add a tablespoon salt, and refrigerate overnight.
Drain and place in a big kettle with 2 quarts water, ham or ham hocks, and 1 large chopped onion. Simmer for 2-3 hours. Add water if needed.
Add 1 large sweet pepper (green or yellow), minced garlic, canned tomatoes, juice of 1 lemon, and a pinch of ginger, salt to taste. Simmer and serve.