2 qt. water
1 lb. white beans
2 med. onions, finely chopped
1 c. parsley, loosely packed, chopped
1/3 c. olive oil
4 cloves garlic, mashed
2 tsp. salt
1 1/2 tsp. oregano
1 bay leaf
1 (1 lb. 12 oz.) can peeled crushed tomatoes
2 c. water
3 c. cooked brown rice
1/4 c. dry sherry
Dash hot pepper sauce
Freshly grated Parmesan cheese

Bring water to boil in a soup pot and add the beans. Boil 5 minutes, then reduce heat to simmer and cover. Cook until beans are tender (about 1 hour). Saute onions and parsley in oil with garlic until mixture is softened. Add to beans with salt, oregano, bay leaf, tomatoes and water. Simmer for another 40 minutes. Add rice and sherry and continue to simmer for 10 minutes. Add hot pepper sauce to taste and serve with grated cheese. Serves 6-10.