1. Heat the oil or lard in a large nonstick skillet over medium heat. Add the bellpeppers, onions, scallions, bacon, garlic, cilantro, cumin, oregano, and bay leaf. Cook for 5 minures or until the vegetables are soft but not brown. 2. Stir in the beans and wine. Bring to a boil over high heat. Stir in the sugar and 1 1/2 cups of the stock or broth. Reduce the heat to medium and simmer for 5 minutes. Remove bay leaf. 3. Puree one-quarter of the bean mixture in a blender. Stir the puree into the simmering beans. 4. Simmer for 2 minutes more, or until thick but still soupy. If the bean mixture is too thick add, more stock or broth. Season w/ salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
