1 lb. dried pinto beans
2 c. yellow onion, chopped
1 c. green onions, chopped
1 clove garlic, finely chopped
1/4 tsp. red cayenne pepper
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. garlic powder or juice
1 tbsp. Worcestershire sauce
3 dashes Tabasco
1 (6 oz.) tomato paste
1/4 tsp. thyme
1 tsp. celery flakes
2 c. brown rice, cooked

Rinse beans and soak for 12 hours. Drain. Cover beans with 1/2 inch water. Add remaining ingredients, bring to a boil and simmer for about 1 hour or until beans are tender. Serve over rice. Good with salad and rolls. One cup beans over 3/4 cup rice are 365 calories, 3 grams of fat and 9 cholesterol.