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1
Put the beans in a large pot and cover with plenty of cold water.
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2
Bring to a boil, then let boil for 2 minutes, Turn off the heat, cover, and let sit for 1 hour.
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3
Drain the beans and put them back in the pot with 4 quarts fresh cold water.
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4
Bring to a boil, then continue to cook at a low boil, partially covered, until tender, about 1 hour; do not undercook.
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5
Remove from the heat but dont drain.
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6
Mix the spices, cocoa, and flour together in a small bowl and set aside.
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7
Heat about half of the oil in a very large skillet over moderate heat.
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8
Add the onions and bell pepper and cook, stirring, about 8 minutes.
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9
Add the remaining oil to the skillet, then stir in the garlic and spice mixture.
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10
Lower the heat slightly and cook for 2 minutes, stirring often.
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11
Remove from the heat.
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12
Ladle a cup or so of the bean water into the skillet, then scrape the contents of the skillet back into the beans.
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13
Stir in the tomatoes, tomato juice, salt, chiles, tomato paste, oregano, basil, bay leaf, and brown sugar.
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14
Bring the soup to a simmer, then simmer, partially covered, stirring occasionally, for 30 minutes.
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15
Taste, adding more salt if needed.
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16
Add the orange juice and vinegar and simmer 10 minutes more.
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17
The soup should be soupy but thick.
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18
Serve hot; garnished with the fresh parsley.
