Soak beans over night with bay leaves, oregano, and one onion sliced in half.
Cook beans over medium heat in wine and water used to soak beans.
Saute one chopped onion in live oil until brown and toasty, then add to beans.
Add remaining olive oil.
When soaked onion is softed, remove with two cups of beans, mash and reintroduce to beans.
Cook pepper over open flame until outside is charred and inside is soft. Remove core, seeds and most of the charring. Dice, then add to beans.
When beans are soft add sugar and additional wine if desired.
Add garlic powder and salt to taste.
Best served over white rice
Options: For more soupier mix, soak beans in up to 4 additional cups of water. Soup bones with meat (ham or beef) may be added and the olive oil eliminated depending on the amount of fat on bones.
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|Serving Size: 1 Serving (394g)|
|Recipe Makes: 4|
|Calories from Fat: 89 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 24.7mg||1 %|
|Potassium 585.4mg||15 %|
|Total Carbohydrate 57g||17 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 44.2g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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