Recipe - Tex-Mex Beans N Rice

1 md Onion, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped,
1 small 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 unstick 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 Submitted By DONNA WEBSTER
DONNA@WEBSTER.DEMON.CO.UK On MON, 20 NOV 1995 153915 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini