This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
1 pint kidney beans or Mexican frijoles
1 small red pepper (hot)
1 pint tomato
6 tablespoonfuls olive or peanut oil
1 teaspoonful salt
Wash the beans and soak them over night. Next morning, cover them with fresh water, bring to a boil; drain; throw the water away; cover again with fresh boiling water and cook until the beans are tender. A half hour before the beans are done put the oil in a saucepan, add the peppers and onion, chopped, and the tomatoes, strained; cook thirty minutes; add the salt and the beans. Let them simmer gently until the sauce is thick - about fifteen to twenty minutes - and serve with rice.