---------- 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 <[email protected]>

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