Rinse beans; soak in the 6 cups water in a 4-quart Dutch oven, following the directions on page 82. Drain and rinse the beans. Combine the soaked beans, broth, chopped onion, green pepper, celery, garlic, bay leaves, oregano, salt, and red pepper in the Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2-1/2 hours or till the beans are tender, stirring in the undrained tomatoes the last 15 minutes of cooking. Discard bay leaves. Mash beans slightly. Stir in lemon juice. Ladle beans into five soup dishes. Spoon rice atop beans. Sprinkle with peas, green onion, and radishes, if desired. Makes 5 servings. Nutrition information per serving: 362 cal. (5% from fat), 18 g pro., 70 g carbo., 2 g fat (0 g sat. fat), 0 mg cholesterol, 904 mg sodium. Food exchanges: 2 vegetable, 31/2 bread, 1 meat. side 12