---------- 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)
   “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>