Mexican Bean Pot

Ingredients

1/4 - 1/2 cup olive oil	1 1/2 cups onion, chopped
2 green peppers, chopped	2 cups kidney beans (cooked)
4 cups pinto beans (cooked)	16 oz can tomatoes, chopped
1 t oregano	1 t cumin (ground)
2 t sage	1 t pepper
1 t salt (less if salted tomatoes and beans)

Directions

Stove: Sauté onion and green pepper in olive oil. Add all other ingredients. Bring to boil, reduce heat and simmer for about 20 minutes.

Crock pot: Drain and rinse the beans. Combine all ingredients the night before and store in fridge. Cook on low all day (about 10 hours).

Notes

This recipe is from Sonja and William Conner's The New American Diet (pp. 294).