Soupe aux Pois Rouges

Rinse the kidney beans under cold water and pick through them to remove any debris or discolored beans.

Heat a large heavy pot over medium heat and add the diced salt pork, stirring occasionally until the fat renders and the meat begins to crisp, about 5-7 minutes.

Add the minced celery, scallions, parsley, thyme, and bay leaf to the rendered salt pork and cook, stirring frequently, until softened and fragrant, about 3-4 minutes.

Pour in the 2 quarts of water and bring to a boil, then add the rinsed kidney beans and return to a boil.

Reduce heat to low and simmer the beans uncovered for 60-75 minutes until they are very tender and begin to break down slightly.

While the beans cook, combine the Scotch bonnet chile and hot water in a small bowl and let it steep to infuse its heat and flavor into the liquid.

Once the beans are tender, carefully strain the chile-infused water through a fine sieve into the pot, discarding the chile (or leaving it in if stronger heat is desired), then season with salt and black pepper to taste.

Divide the soup evenly among four bowls and serve immediately, offering the dark Haitian rum as a traditional accompaniment—diners may add a splash to their bowl according to preference.