| 2 1/2 | c | Red wine; preferably Burgundy or Zinfandel |
| 3 | tb | Olive oil |
| 1 | | Bay leaf |
| 2 | | Sprigs fresh oregano -or- |
| 1 | ts | Dried leaf oregano |
| 4 | | Leaves fresh sage -or- |
| 1 | ts | Dried leaf sage |
| 2 | | Or more fresh Jalapenos; finely minced |
| 2 1/2 | lb | Beef sirloin; cut in 1" cubes |
| 1/2 | c | Dried baby lima beans -or- |
| 1 | cn | (1-lb) lima beans |
| 1/2 | c | Dried pinto beans -or- |
| 1 | cn | (1-lb) pinto beans |
| 1/2 | c | White Navy beans -or- |
| 1 | cn | (1-lb) white navy beans |
| 1 | ts | Salt; if using dry beans |
| 4 | c | Water; with dry beans |
| 3/4 | c | Unsalted butter |
| 3 | lg | Fresh Poblano chiles; cut in 1-inch strips |
| 2 | c | Beef broth |
| 1 | c | Each of 1/2-inch squares of green; red and yellow bell peppers |
| 8 | | -(up to) |
| 12 | oz | Dried wide egg noodles |
