Wash beans in a strainer, add to a large pot and fill with cold water 2" above the beans or approx 12 cups of water. Cut the pepper into 4 large quarters and place two in the pot. Let the beans soak for several hours, about 4-6. If you start them before bedtime, they can soak overnight. Otherwise start this process first thing in the morning.

Do NOT drain the water; bring the beans/water to a boil, then reduce heat to low and simmer for 45 minutes to an hour, or until the beans are soft.

In a frying pan, add olive oil, garlic, onion and the remaining pepper, chopped up and at medium heat, gently fry until soft. Remove about a cup of beans from the pot, add to the pan and mash them up a little with the garlic, onions and peppers. Then put all the contents into the pot with the beans.

Add 1/2 tsp of salt and pepper to taste, 1 or 2 bay leaves, 1/2 tsp of sugar and shake some dried oregano over the top. Bring pot to a slow boil and let the beans cook for about another hour.

Add about 1 tbsp vinegar and 1 tbsp dry white wine and again, let cook over low heat another hour.

If after an hour the beans seem too watery, remove the lid from the pot and cook until it thickens up.

When ready, serve over white rice and garnish with raw chopped onion.(optional)