Instructions: Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse again. Heat the oil in a large pot and saute the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots. Add the beans, tomatoes, vinegar, water and seasoning. Bring to the boil. Reduce the heat, cover and simmer for 1 1/2 hours.

Serve topped with a slice of the bread and melted cheese.

Sometimes we use a ham hock or knuckle in place of the shin beef. Cook the ham hock with the beans for about two hours. Dice the meat and discard all fat and bones. Return the meat to the pot with the vegetables. Both soups are delicious and economical.

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