1 onion, diced
1 cup water
1 tablespoon olive oil
1 green bell pepper, chopped
2 tablespoons white sugar
1/2 teaspoon salt
2 cups whole peeled tomatoes, chopped
2 cups chopped celery
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 1/2 tablespoons dried marjoram, crushed
1 egg
1 (8 ounce) can tomato paste
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 teaspoons Dijon mustard
1/2 teaspoon paprika
2 tablespoons vegetable oil
Heat olive oil in a large skillet over medium heat. Saute onion and bell pepper in olive oil until lightly browned, about 3 minutes. Stir in sugar, salt, tomatoes, celery and garlic.
Saute onion mixture, stirring constantly, for 3 minutes. Stir in tomato paste, lemon juice, oregano, basil, marjoram, egg, tomato paste, lemon juice, oregano, basil, marjoram and egg mixture.
While the mixture is heating, mix the tomato paste, lemon juice, oregano, basil, marjoram, egg, tomato paste, lemon juice, oregano, basil, marjoram and tomato paste with the lemon juice, oregano, basil, marjoram and tomato paste.
As soon as the mixture becomes lighter, stir in the egg, tomato paste and lemon juice. Stirring constantly, bring the mixture to a full boil. Boil mixture for 3 minutes. Pour sauce over the top of the beans.