2 tablespoons olive oil
1 green bell pepper, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 yellow onions, chopped
2 lemons, juiced
2 teaspoons dried basil
2 cloves garlic, minced
2 pounds tomatoes, halved
3 green onions, chopped
2 (29 ounce) cans tomato paste
3 diced red peppers
1 carrot, diced
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 pinch crushed red pepper
Place green bell pepper, red bell pepper, onion, yellow onion, lemon slices, tomatoes, green onions, tomato paste, tomatoes, red peppers and carrots in a large pot with lid tightly covered. Bring pot to a boil, and cook 5 to 6 minutes. Strain beans and pull pulp through second bag; cool.
Bring pot to a boil. Add lemon juice, Italian seasoning, crushed red pepper, carrot and 300 black peppercorns; cook about 5 minutes, stirring occasionally. Remove from heat. Top the vegetable layers on top of beans with diced tomatoes and green half. Thin slices of carrot from bundles placed in bag.
Carefully add brown sugar, salt and pepper, freshly grated raw lemon zest. Stir well by hand and serve 3 guests at dinner, each with brown sugar, salt and pepper.