Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot. Add all other ingredients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick. If too thick, add water. Add vinegar and olive oil before serving.