1 lg Onion; chopped

      3    Garlic clove; crushed &

           -pressed
      2 tb Oil

      1    Celery rib; diced

  1 1/2 ts Chili powder

      1 ts Cumin

    1/2 ts Cayenne pepper

      1 c  Tomato; chopped

      2 tb Tomato paste

      4 c  Beans, kidney, black, pinto

           -and/or garbanzo; cooked
    1/2 lb Tofu; crumbled (opt)

  1 1/2 ts Salt

      1 ts Oregano

  Saute onion and garlic in oil until onion is soft.  Add celery and
  spices.  Saute another 2-3 minutes.  Add tomato and paste.  Mash 2 cups
  of the beans and add beans and tofu to the pot along with the salt and
  oregano.  Simmer 30 minutes.
  To cook raw beans:
  Soak beans in water overnight, OR boil for 2 minutes and let sit,
  covered, for 1 hour.  Bring to a boil in same water and simmer about
  1 hour or until tender.  (beans approximately double in volume, i.e.,

  two cups raw = 4 cups cooked)
  Notes:  I like cooking my own beans rather than buying canned beans.
  :       I use as many different beans as I have at home.  Usually at
  :       least 3 of the 4 mentioned, and one of the 3 must be black
  :       beans because they are my absolute favorite.
  :       Add or subtract cayenne pepper for hotness level.
  :       A bit more cumin may be good too, I have yet to determine this,
  :       though.
                                   per Carol Verge
                                   Fidonet HOME_COOKING echo