1 pint kidney beans or Mexican frijoles

1 small red pepper (hot)

4 sweet peppers

1 pint tomato

6 tablespoonfuls olive or peanut oil

1 onion

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.