Preparation / Directions:
To Cook beans: Add cold water and soak overnight. Or, for quick soak method, add measured amount of cold water to beans, bring to boil and boil 2 minutes. Cover and let stand 1 hour. Add 1 teaspoon salt per cup dry beans. Cook in soaking liquid until tender, 1 to 1 1/2 hours. Drain. One cup dry beans will yield approximately 2 1/2 cups cooked beans.
For Stuffed Peppers: In a large bowl, mash cooked beans. Add bacon, cheese, tomatoes, wine and onions; mix together. Slice off tops of peppers; remove seeds and inner portions. Parboil peppers for 3 minutes in salted water. Drain and fill with bean mixture. Place in greased pan and bake in a 400~F. oven for 25 minutes, or until peppers are tender.
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