2 c  Dried white beans

           Water
      3    Jalapeno peppers, chopped

      1    Green or red pepper, chopped

      1    Onion, chopped

      1 ts Garlic powder (or 2-3 minced

           -cloves garlic)
     29 oz Can crushed tomatoes

  1 1/2 tb Chili powder

      1 ts Cumin

    1/4 c  Molasses

           Salt and pepper to taste
  Cover the beans with water and soak overnight.  In the morning, drain the
  beans and cover with fresh water.  Bring to a boil, then simmer for about
  an hour.
  Place the peppers, onion, garlic powder or garlic in a saucepan and heat,
  covered, over low heat (no need for oil, the vegetable juices that are
  released will keep everything from sticking to the pan.)  Add the tomatoes
  and spices and molasses, and simmer for about ten minutes, stirring
  occasionally.
  Preheat the oven to 375 degrees.
  Drain the beans and place them in a large casserole dish.  Pour the tomato
  mixture over, and stir gently until beans and sauce are mixed.  Bake,
  uncovered, for 3 hours, until mixture is no longer soupy, and beans are
  soft.  Serves 6.
  Served with 1/2 cup of rice, you have a complete protein, and the dish
  racks up only 446 calories per serving and a measly 1.35 g fat.  Another
  suggestion would be to use cooked corn - it adds the same number of
  calories as the rice, and only 1 g fat to the existing 1 and a smidge.  And
  it's yummy, too.