1 lb. can kidney beans
1/2 tsp. salt
3 to 4 tbsp. oil
1 med. onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 lb. ground beef
1/4 to 1/2 tsp. hot sauce
1/2 tsp. ground red pepper
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce

Cook kidney beans over low heat with 1/2 teaspoon salt for 30 minutes. Heat oil in a skillet. Add onion, green pepper and garlic and cook until tender, about 5 minutes. Add beef and cook until browned. Drain fat if necessary. Add beans, seasonings, tomatoes and sauce. Bring to a boil. Reduce heat to low and simmer 45 to 55 minutes or until sauce has thickened.