Step 1) bring water and beans to a boil in a 4-quart saucepan over medium-high heat. Boil 2 minutes. Remove from heat and let stand for one hour.
Step 2) Drain beans and set aside. (Beans can also be soaked at room temperature overnight.)
Step 3) Heat 3 tablespoons corn oil in large, heavy saucepan or Dutch oven over medium-high heat. Sir in onion, carrot and celery and cook for 3 to 5 minutes, or until softened.
Step 4) Add rosemary and garlic and continue cooking for 2 minutes. Add drained beans and chicken broth. Stir well and bring to a boil.
Step 5) Reduce heat to very low, cover and cook for 1 to 2 hours, stirring occasionally until beans are tender and liquid is thickened.
For garnish:
Step 1) combine roasted red pepper, olives, lemon juice, salt, pepper and parsley in a small bowl and set aside. Heat corn oil, rosemary and garlic in a saucepan over low heat.
Step 2) Heat for 2 minutes, then turn heat off and allow mixture to cool to room temperature. Strain oil into a small dish, discarding garlic and rosemary pieces.
Step 3) To serve, ladle a serving of beans into each bowl, drizzle with rosemary oil and top with a spoonful of the peppers and olives.