Prepare the beans

• Rinse the bean soup mix under cold water.
• Pick through the beans and remove any stones or debris.
• Discard the seasoning packet that came with the mix.

Load the slow cooker

• Add the beans and water to the slow cooker.
• Add the pork belly and the canned tomatoes with their juice.
• Stir in the beef bouillon and bay leaves, then season generously with the spice blend.

Cook the soup

• Cover and cook on low for 4 hours, then on high for 2 hours, until the beans are tender.

Add the onion

• Stir the chopped onion into the soup.
• Cook until the onion is soft and the broth has thickened.

Serve

• Ladle into bowls and top with grated parmesan and red pepper flakes.