1 (12 oz.) pkg. black beans
2 c. chopped onion, divided
12 cloves chopped garlic, divided
2 (20 oz.) cans whole tomatoes, chopped, undrained
1 lb. ground beef
1 green pepper, chopped
1 tsp. salt
1 tsp. black pepper
2 tbsp. chili powder
1 1/2 tbsp. ground cumin
1/8 tsp. crushed red pepper
Accompaniments

ACCOMPANIMENTS:

Tortilla chips
1 c. grated Cheddar cheese
1 c. thinly sliced lettuce
1 mashed avocado
1/2 c. sour cream

In large pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1/2 cup onions and 8 cloves garlic. Simmer until the beans are tender. Drain liquid from beans. Add tomatoes to beans and cook on low heat.

Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 garlic cloves, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates, garnish with accompaniments. Yield: 8 servings.