Mix the dry spices together in a small bowl. Set aside.

Soak the beans overnight in water.

Heat a large stock pot or dutch oven on medium heat. Add olive oil and then Brown beef for 3-5 minutes getting rid of any pinkness. Add about a ⅓ of the seasoning as you brown. Remove the beans and drain on a paper towel-lined bowl of plate.

Add the diced onions to the pan and saute in the rendered fat for 2-3 minutes. Add more oil if needed.

Add the bell peppers and garlic plus a ½ of the remaining seasoning mix. Saute for 30 seconds.

Add the salt pork and cook just long enough for it to release flavor about 1 minute.

Add remaining spices, beans, and mix well.

Add tomatoes, cooked ground beef, bay leaves, and water. Mix well then bring to a boil. Reduce heat to a simmer, cover, and cook 3-5 hours depending on preferred consistency.