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Soak the beans overnight if using dry.
Finely dice the onion and dice the peppers.
Cut your smoked meat into bite-sized pieces.
Saute the onion and meat in oil on medium-high heat first until beginning to brown.
Add everything else and enough water to just cover the beans.
Bring to a boil and then reduce to gentle simmer for 40 minutes.
Cover with a lid if using dry beans / don't cover if using canned.
After 40 minutes uncover and continue to simmer until reduced to your liking.
Garnish with fresh chopped dill or parsley. Serve with crusty bread.