Rice with Beans
Soak the beans overnight. Drain the next day and cook until tender in about 1 1/4 liters (approximately 5 cups) of water for about 1 1/2 hours. Mix the rice, beans, and 3/4 liter (approximately 3 cups) water in a pot. Rinse the peppers. Cut in half, remove the seeds, and dice. Peel and finely chop the onions and garlic.
Heat oil in a pan and sauté vegetables with cumin. Then add to the pot. Add the bay leaf and wine, season with salt, and simmer everything about 20 minutes until the rice is cooked. Garnish with fresh oregano to serve.