Serves 4 to 6
In a large Dutch oven or stock pot over medium heat, heat vegetable oil. When hot, add onion, red and green bell peppers, and tomato. Season with salt and pepper and let cook, stirring frequently, until vegetables are tender and onions begin to caramelize, 6 to 8 minutes. Add garlic, bay leaves, cumin, oregano, and paprika and cook, 3 minutes. Add beans, jalapeno, stock, rum, and ham. Over medium-high heat, bring to a simmer; reduce heat to medium low and cook until tender but not falling apart, 45 minutes.
Add 2 cups water and sea salt and cook, stirring occasionally, 30 to 40 minutes longer, or until beans begin to fall apart and soup thickens somewhat. Remove bay leaves.
Garnish with eggs and diced red onion.