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1
Rinse each type of beans separately under cold water and soak each type separately in 6 cups of water overnight.
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2
Reserve the soaking liquid of the white beans, making sure it equals 6 cups (add water if necessary).
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3
In a large stockpot, bring the white beans with their soaking liquid to a boil.
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4
Simmer for 40 minutes, until tender.
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5
Once the white beans are done, remove 1 cup of the beans and set aside.
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6
To the remaining beans and cooking liquid, add the shallots, fennel and bouquet garni and simmer for another 20 minutes.
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7
Remove the bouquet garni and let cooking liquid cool slightly.
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8
In a blender or food processor, puree the mixture until smooth; set aside.
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9
In two separate stockpots, with four cups of fresh water in each, bring the black-eyed peas and red beans to a boil.
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10
Simmer for 35 minutes, until the beans are tender.
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11
Drain the beans and set aside.
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12
In a large saute pan, heat 2 tablespoons of olive oil until smoking.
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13
Add the carrot, leeks, celery and jalapeno and saute for 5 minutes.
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14
Add the garlic and tomato (with reserved liquid) and cook for another 5 minutes.
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15
Add the black-eyed peas, red beans and pureed white beans, mix well and cook for an additional 5 minutes.
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16
Add the cilantro and season with salt and pepper.
