Preparation / Directions:
1. Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside. 2. Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons bacon fat in pan. Crumble bacon; set aside. Add carrot, onion, green onions, and garlic to bacon fat in pan; saute 3 minutes. Add beans, 2 cups water, red pepper, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are tender.
3. Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup.
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