Instructions: Sort the beans, discard any discolored ones. Rinse and soak the beans in water overnight, changing the water 2 times.

In a large pot, cook the onion, garlic and jalapenos in 2 tablespoons bacon fat over moderate heat, stirring occasionally. Add the beans, the 6 cups of water, and bay leaves and bring to a boil. Reduce the heat to moderate and cook, uncovered until the beans are almost tender, about 30 to 45 minutes. Drain and set aside until ready to use.

Heat remaining bacon fat in a heavy, large pot (big enough to hold the boar). When the fat is hot, add the meat and cook over moderate heat until browned on all sides. Add the herbs, garlic, red wine and cook until the liquid is gone. Add the carrot and beef stock and bring to a boil. Reduce the heat, cover and cook over a moderate heat for about 3 hours, stirring occasionally. When the meat is tender, remove from the pot and allow to cool slightly.

While the meat is cooling, reduce the liquid to about 4 to 5 cups. Remove the meat from the bones and return to the pot. Add the tomatoes, chilies, peppers and cooked beans and bring to the boil. Reduce the heat and cook for 25 minutes or until the meat and beans are very tender. Season with salt and pepper.

Serve with a Zinfandel or Rhone Style wine, or a hearty ale.

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