Makes 9 servings.

Ingredients Edit

Directions Edit

  1. Rinse beans. Soak overnight in 3-1/2 cups water and 1 teaspoon salt or bring to a boil, boil for 1 minute, remove from heat, and let stand 1 hour. Drain.
  2. Combine beans, salt, bay leaf, oregano, cumin, black pepper and remaining 3-1/2 cups water in 4-quart Dutch oven.
  3. Bring to a boil. Reduce heat, cover, and simmer 1-1/2 hours, or until beans are tender. Remove bay leaf.
  4. Cook green pepper, Onion and garlic in medium skillet in oil until tender crisp.
  5. Stir vegetables and wine into beans.
  6. Combine rice and parsley.
  7. Spoon rice onto serving plate. Top with beans.

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