Beans and rice

In a medium sized stockpot or dutch oven over med. heat, add 1/4 cup olive oil- heat & add a large chopped white onion, 4-6 long stalks of chopped celery, a large chopped green pepper or two & 6 cloves of chopped garlic. Saute, stirring occasionally until onions are translucent. Add 4 large chopped tomatoes, a 12 oz. can of tomato sauce, 1/2 cup tomato paste & 1-1/2 cups water - add seasonings (salt & fresh ground pepper, 2 tsps. of fresh chopped thyme, several tsps. of fresh chopped basil, 1/2 tsp. dried oregano, 1/4 tsp. ground cumin, 1/4 tsp. cayenne or more, depending on your heat preference). Simmer for a half hour, stirring now and then. To the tomato sauce, add 2 cups of cooked black beans, 4-6 cups of cooked pinto and/or red beans and simmer another half hour. Season with more S&P to taste.

Cook white or brown rice - spoon beans over rice. Don't be afraid to 'over-herb' this - if you like a more savory, spicy, amped up flavor, be bold and go big!!