1 tablespoon vegetable oil
1 onion, diced
1 (16 ounce) can garbanzo beans, drained
1/2 cup deli-style beans
1/2 teaspoon dried sage
2 eggs, beaten
1 cup shredded Swiss cheese
1 cup red wine
1 (1 ounce) can diced celery (optional)
1 teaspoon dried basil
1/2 teaspoon dried parsley
Heat oil in a large skillet over medium heat. Saute onion in oil until translucent.
Add garlic, cook about 15 minutes, stirring occasionally. Stir in tomatoes and celery, and cook about 10 minutes, stirring occasionally.
Stir in beans, sage, eggs, Swiss cheese, red wine, celery, basil and parsley. Cover, reduce heat to low, and simmer 2 hours.