Boil beans 1 minute. Put in cold water. Remove skins.
Combine beans with the onion, ½ the garlic, tomato, mint and water or stock..
Bring to a boil, reduce heat, cover, simmer 1 hour.
Add remaining garlic and salt. Simmer 1 hour until the beans fall apart and
start to thicken the soup.
Remove the bouquet of mint and mint leaves.
Puree ½ the soup. Return to pot.
Cut tops off of the chiles. Cut into thin rings. Heat 1 tbsp. Oil, fry the chile
rings until crisp. 1 minute. Drain. Add to pot.
Drizzle remaining oil into soup.
Add slivered mint garnish.