BEANS 'N' RICE CHA CHA CHA

Basic Beans (recipe follows)
2 tablespoons olive oil
1 cup sliced onion
1 cup peeled and sliced celery
1 cup sliced carrots
2 large cloves garlic, minced
1 teaspoon chili powder
1/4 cup canned diced green chiles
2 cups sliced mushrooms
2 cups cooked basic black beans (recipe follows)
1/2 cup reserve bean stock
2 tablespoons chopped cilantro
salt and pepper to taste
3 cups cooked brown rice

Prepare basic beans (recipe follows).

When ready to make beans and rice:
In large deep saucepan heat olive oil, and saute onion, celery, carrots, garlic, and chili powder until onion is translucent.

Add mushrooms and chiles and saute 5 minutes more.

Stir in beans, bean stock and cilantro. Season to taste. Cover and simmer over low heat about 10 minutes, stirring occasionally.

Serve over rice.

BASIC BEANS:
1 pound dried beans (black, navy, pinto, haricort etc.
1/4 onion, roughly sliced
1 tablespoon lemon juice
2 teaspoons salt or to taste

Prepare beans for cooking as described in How to Cook Beans. (see next post)

Cook covered, with onion and lemon juice, until tender. Do not stir during cooking.

Add salt to taste refrigerate until next day. They should be somewhat soupy.

Source: Richard Simmons Deal-A-Meal Golden Edition Cookbook