Purchased from the Early Estate in Corpus Christi, Texas in 1992. Dated 1954



  1. Rinse beans and drain well. Cook in 5 cups of water for 1 hour with the bay leaves.
  2. Add Onion, thyme, garlic, Parsley, green pepper and salt to pot.
  3. Simmer over medium heat for 15 minutes.
  4. Add wine and simmer for another 5 minutes.
  5. Remove bay leaves.
  6. Serve over hot rice, garnished with scallions.

Contributed byEdit

Cat's Recipes Y-Group

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