1 cup olive oil
1/2 cup chopped onion
1 clove garlic, minced
2 ounces (15 ounce) can pinto beans
1/2 cup chopped frozen green peas
2 teaspoons butter
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large stockpot over medium heat. Saute onion for several minutes, or until onion is tender. Stir in garlic and toss well. Cook 30 minutes, stirring constantly, until garlic is golden and onion is tender.
Stir in pinto bean, peas, butter, oregano, basil, basil, crushed red pepper flakes and wine. Cook, stirring constantly, for 5 minutes, or until all flavors are well blended.
Drain the wine. Return to medium heat and stir in the white wine. Bring to a boil and add the bread crumbs. Add to the soup mixture. Continue to bring to a boil, stirring constantly, for 10 minutes.
Return the bread crumbs and sauce mixture to a small bowl and stir into the soup mixture. Return to a boil, stirring constantly, for 5 minutes. Add beans, peas, butter, oregano, basil, basil, crushed red pepper and white wine. Stir for about 10 minutes, until mixture is well mixed.
Remove from heat and stir soup mixture through into the soup mixture.
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