Soak beans overnight in a generous amount of water.
Drain. Cook for 1 – 2 hours, until done. Drain, save 1 cup or so of liquid, set
aside.
Cook rice, set aside.
Roast the onion on the grill. (also the tomatoes, if fresh), half, set aside.
Roast the shelled garlic cloves in a small, dry cast iron skillet for 10 minutes
Stem the peppers, remove the seeds, tear into large pieces. Grill, soak boiling
water for 30 minutes.
Put peppers, onion, garlic and tomatoes in the blender (2 batches) , puree until
fine, adding the Epizote at the end.
Heat a heavy stew pot on high heat, add ¼ cup olive oil, then add the puree and
the
wine.
Sauté the mixture for 15 - 20 minutes, add beans and rice, simmer for 20 more.
Add some bean liquid if necessary.
Salt, Pepper, Cilantro