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1
Place beans in a bowl, cover with water by a few inches, and soak overnight.
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2
Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes.
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3
Add 2 cups of water and bring to a boil.
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4
Drain the beans and add them to the saucepan.
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5
Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours.
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6
(There should hardly be any liquid left when the beans are ready.)
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7
Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler.
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8
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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9
Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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10
To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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11
(Do not peel the peppers under running water since that would wash away the flavorful juices.)
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12
Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
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13
Heat a grill.
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14
In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper.
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15
Cut six 12-inch squares of aluminum foil.
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16
Divide pepper strips among center of foil squares.
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17
Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top.
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18
Wrap foil packets securely and place on grill or under the broiler.
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19
Grill until packets are heated through, about 5 minutes.
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20
When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth.
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21
Stir in the remaining 1 tablespoon olive oil.
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22
Season with the lemon juice, sugar, and salt and pepper.
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23
Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree.
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24
Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina.
