Instructions: Pepper Wine: Make in advance; it keeps forever. Mix ingredients together in a jar; cover; and let sit for 10 days. A little goes a long way - just a few drops or so at a time in soups and sauces.

Soak beans overnight in cold water. Drain, discarding water, and put beans in a large saucepan with the hunk of corned beef, onion, garlic, parsley, thyme, celery, green onions, bay leaf, stock, and pepper. Bring to a boil, reduce heat, cover, and simmer for about 2 hours, until beans are very tender.

Remove from heat. Discard bay leaf, fish out the corned beef hunk and set aside.

Lightly puree the soup, then return to the saucepan and adjust for seasoning. Shred the corned beef and stir in. When youre ready to serve, ladle into bowls, lace with the lime juice or Pepper Wine, and top with the lime curl.

Comments: Its a hearty soup - and heady; serve hot to 6 people - preferably at night with ocean breezes; think tropics and Trinidad, British and Caribbean. Maybe a rum nightcap on the verandah.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.