Soak beans overnight. Cook until tender about 1-1/2 hours or 20 minutes in
the quart of water, in a pressure cooker. Puree. Saute onions, garlic,
carrots, and celery until tender. Add beans and their liquid, marjoram,
salt & pepper, and wine. Bring to a boil, then simmer for 5 minutes.
Garnish with the lemon slices. Serves 4 to 6.
Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17, 1997
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