I Usually Make Tomato-ey, Spicy
Bean Recipes, but This One is
Different Since Even Though It Does
Have Chili Peppers in It, It Really
is Mild (or Maybe I Just Have a
Flame Retardant Tongue!). No
Tomatoes, Either. This is Modified
Just a Little from a Recipe from
Crescent Dragonwagons The
Passionate Vegetarian. She Suggests
Serving It with Bread And Oil, or
Rice or Barley, as a Side Dish, or
with Sour Cream. I like It Either
Hot or Cold Just as It Is, or with
Rice or over Pasta. I Think Any
Beans Except Maybe Black Would
Work, and I Often Use Cooked Dry
Beans Instead of Canned.
