Tex-Mex Beans 'n' Rice

---------- Recipe via Meal-Master (tm) v8.02

Title: Tex-Mex Beans 'n' Rice
Categories: Low, Fat
Yield: 1 servings

1 md Onion, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped,
1 sm Can green chiles, chopped
1 cn Black beans
1 cn Garbanzo beans (chickpeas)
Cumin
Cayenne

"Saute" the onion in a little water, until it has
browned slightly (I tend to brown it, then add the
water to un-stick it from the bottom of the pan). Add
in the peppers, one type at a time; heat through.
Drain the beans, reserving a little of the liquid (not
a lot -- it's pretty salty), rinse the beans and add
them to the pot. Add in some of the bean liquid and
some water, until it's somewhat soupy. Heat
thoroughly. Before it's done, add cumin and cayenne to
taste (we like LOTS of cumin, and a touch of cayenne
for a bit of byte).

While this was all cooking, you should also have a pot
of rice on to cook. Serve the resulting bean
concoction over the rice.

From: Faith Senie <fms@sw.stratus.com>

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