Place soaked beans and water in a medium soup pot and bring to a boil. Reduce the flame to medium-low, cover and simmer 1 hour or until about 80% done. Add onion, celery, peppers, sweet corn, sea salt, cumin and lemon zest. Cover and simmer another 20 minutes or until the beans are tender. Serve garnished with scallions.
1g fat (4% calories from fat),