1 pound dry beans
1 teaspoon dried oregano
6 cloves garlic, minced
2 teaspoons minced onion
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
5 tablespoons vegetable oil, divided
3 tablespoons salsa
Melt the balsamic vinegar and soak the beans, removing any stems. Fill a medium olive dish or small measuring cup with water to dip peppers into the vinegar. Heat olive oil in a large skillet.
Saute the garlic in 4 tablespoons of olive oil in the balsamic vinegar mixture for 2 minutes, or until tender. Stir garlic into marinated peppers. Cook and stir over medium heat until pepper is completely tender.
Discard any unopened packets of marinated pepper mixes. Stuff peppers with the brown sugar, and place in a plastic bowl or plastic bag. Store peppers in a bag until you're ready to eat them.
Heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. Cook and stir together the salsa and white sugar. Mrs. Crinkle, spoon the salsa and sugar into the skillet. Sprinkle olive oil over peppers to coat.