Easy Gaucho Beans - cooking recipe

Ingredients

2 lb dried red kidney beans, picked over and rinsed or (15 ounce) cans red kidney beans, rinsed and drained
1 teaspoon baking soda, divided (only if using the dried beans)
4 bacon, strips raw, chopped
1 tablespoon vegetable oil
1 large yellow onion, finely chopped
8 scallions, white and light green parts only, finely chopped
4 medium tomatoes, peeled, cored and chopped
3 large carrots, grated
1 garlic clove, finely minced
1 bay leaf
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt

Preparation

If using the dried beans, soak them in cold water overnight with 1/2 t of baking soda. The following day, drain the beans and place them in a larg pot with the bacon, another 1/2 t of baking soda and 6 cups of water. Bring to a boil and reduce the heat to a simmer, and cook the beans until they are soft - about 2 hours. If the water level drops too low before the beans are tender, add another cup of water (or more as needed). If using canned beans, just warm them in a large pot with 3 1/2 C of water. Drain.
Heat the oil in a large skillet over medium-high heat for 1 minute. Add the remaining ingredients and cook, stirring often, until the veggies are soft and fragrant - about 5-7 minutes.
Add the veggie mixture to the pot with the beans and cook just long enough to bring the flavors together, about 10 minutes. Remove the bay leaf before serving.