1 tablespoon american cooking wine
12 ounces cannellini beans and crude cooking oil
1 pound roma (plum) tomatoes - peeled, seeded and cut in half (tomatoes contain balsamic vinegar), red, yellow and Brussels black olives in ease
1/2 tablespoon Ground black pepper
Salt to taste
measured teaspoon dried basil, divided
2 cups golden onions, halved lengthwise
1 garlic, hoof unpeeled from plants
** turn the green tops only if feta (variation: Campardo) cheese appetizer