Soak the dried beans for a few hours.
In large stock pot, combine the toucinho, garlic, onion and celery. Add 1 oz of water and cook over high heat for a few minutes. Then add 2 L of water and the remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer. The longer the soup simmers the better the flavour. I usually simmer it for several hours. Allow soup to cool and skim the hardened pork fat. Do this before each serving.