Some very expensive restaurants feature this Caribbean classic on their menus, but you can inexpensively feast island-style at home any time.  This hearty soup is a main dish in a bowl because the high-quality protein of the eggs rounds out the incomplete protein of the high-fiber beans.  Let family or friends add drops of hot pepper sauce at the table, if they like.  Hot or not, it’s flavorful and filling.  For dunking, serve toast or day-old bread.

Drain beans, reserving liquid.  Set beans aside.  Add water to bean liquid to make 1 1/2 cups.  Pour liquid into medium saucepan.  Stir in tomatoes with liquid, breaking into pieces with spoon, if necessary.  Add carrots, onion and garlic.  Over medium heat, bring to boiling.  Reduce heat and simmer until carrots are tender, 15 to 20 minutes.  Meanwhile, mash reserved beans.  Stir into tomato mixture along with vinegar.  Stir in eggs.  Return to simmering.  Simmer 1 to 2 minutes to heat through.  Ladle into soup bowls.