1 teaspoon dried rosemary
3/4 pound small croutons
2 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/4 cup chopped cooked garbanzo beans
2 tablespoons margarine, softened
2 cups Italian-style red wine
1/4 cup crumbled bacon
salt to taste
Place olive oil in a large saucepan and pour in crushed whole croutons. Stir together cooking oil and lemon juice, and saute until brown. Continue pouring oil and lemon juice into pan; bring to a boil.
Lower heat, cover and simmer, simmering until almost boiling, 15 minutes.
Meanwhile, saute ground pepper until tender. Stir in garbanzo beans, marinade and wine. Simmer for 1 hour, or until tender. Incorporate the bacon, salt, pepper and vinegar; simmer five minutes more.