---------- 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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