Prep: Cook: Servings:

Ingredients 1/2 cup red beans 1/2 cup pinto beans 1 and 1/2 tablespoons of Olive oil 8 oz beef tenderloin cut into nice sized cubes (about 20 pieces is nice to ensure each serving has pieces) black pepper and salt to taste 5 roman tomatoes peeled and seeded cut into quarters 1 onion cut into slivers 2-3 celery minced 1 mild long chili cut into small circles 1 red pepper cut into large pieces 1 yellow pepper cut into large pieces 1/2 cup white wine (Chardonnay) 2 to 4 tbls molasses

Soak beans for 48+ hours, rinsing every 12 hours. Then slow cook in a crock pot for 6-8 hours.

Once the beans have cooked for at least 6 hours, heat a skillet on high. Add the olive oil and spread around. Add the beef to sear one minute on each side. Add the pepper and salt to taste. Next, turn down the pan and without mixing add the tomatoes, onions, celery, chili, red and yellow peppers in that order over the top of the meat. Then poor the wine over the top and cover. let simmer for 10 to 15 minutes without stirring. When the juices from the softened vegetables start to accumulate, uncover and let simmer for an additional 5 minutes. Then poor the entire mixture into the beans and add the molasses with mixing. Cover and slow cook for an additional 1 to 2 hours.