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1
Rinse the beans and drain. Place in a bowl, add plenty of water to cover, and let soak for 3 hours. Seed and derib the bell pepper, and cut into 1/2 inch dice.
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2
Drain the beans and place in a saucepan with the yelloe onion, bell pepper and water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the beans are tender, about 1 hour. Remove from the heat and reserve the beans in their cooking liquid.
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3
While the beans are cooking, make the salsa: Bring a saucepan three-fourths full of water to a boil. Add the corn kernels and boil for 30 seconds. Drain, place in a bowl, and let cool. Add the chiles, lime juice, red onion, cilantro and salt and pepper to taste. Mix well and set aside.
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4
In a large frying pan over medium heat, warm the olive oil. Add the garlic, parsley, cilantro, brown sugar, cumin, oregano, 1 1/2 teaspoons salt, and pepper to taste. Saute, stirring occasionally, until the garlic is golden, about 10 minutes.
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5
Rinse and drain the rice. In a heavy saucepan, combine 2 cups water and 1/2 teaspoon salt and bring to a boil. Add the rice, stir once, then cover, reduce the heat to low and cook for 20 minutes. Uncover and check to see if the rice is tender and the water is absorbed. if not, re-cover and cook for a few minutes longer.
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6
Meanwhile, add the wine to the garlic mixture and simmer over high heat until the wine is reduced by one-fourth, about 5 minutes. Reduce heat to medium, add the beans and their cooking liquid, and simmer, uncovered until the liquid has evaporated, about 15 minutes.
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7
Serve the rice and top with beans and salsa.
