Add the oregano, thyme and marjoram to a large non-stick sauté pan with cover. Toast on high heat until aromatic, lower heat to medium and add the onion, Rocoto, pepper and salt. Cook for a few minutes, stirring, coating the onions and peppers with the spices. Spray with good olive oil (or add a tsp), coating lightly. Add about 1/2 the wine, stir and simmer, covered, for about 10 minutes.

Through the garlic unpeeled into the broiler and roast until soft and starting to turn color. (Or nuke it.) Chop the tomato and add to the pan along with the rest of the wine. Very coarsely chop the roasted garlic. Add the garlic and Calamari, boil uncovered for 2 to 3 minutes. Add the beans and heat. Consistency should be like thick chili.

Take the salad and tear into big bite-sized pieces onto a plate. Spoon the mix evenly onto the salad. Garnish with Romano or Parmesan cheese.

From: Mary & Riley, uGuys@ChileGarden.com (Copyright: "2001 Riley McIntire")
Posted By: Riley McIntire, Via: Chile Head Mailing List
Post Date: Tue, 13 Feb 2001