Oil
1 1/2 c. chopped onion
1 1/2 tbsp. garlic
2 tbsp. oregano
2 tsp. cumin
2 tsp. chile power
6 c. cooked beans - Navy, black, pinto, kidney or mixed
2 c. stock or vegetarian bouillon
1 tbsp. lemon juice
1/4 tsp. cayenne pepper
Salt & pepper

Cook onion in oil until transparent. Add garlic and herbs. (Add chopped carrot or green pepper if desired.) Add to the pot 6 cups of beans with liquid. Stir in chopped tomatoes and juice and stock. Add lemon juice and pepper. Adjust saltiness to taste. Cook together 30 minutes. Serve with rice or cornbread. Serves 6.