1 lb. kidney beans
1 (8 oz.) can tomato sauce
1 lg. onion, chopped
4 cloves garlic, minced
1 green pepper, chopped
1 to 2 jalapeno pepper, seeds and stem discarded, finely chopped (optional)
2 tbsp. chili powder
1 tbsp. hot chili powder (optional)
1 tbsp. ground cumin
1 tsp. oregano, dried
2 tsp. parsley, dried
Salt and pepper to taste

Pick over beans. Rinse well. Cover with fresh water and soak overnight. In a large saucepan (4 quart) bring beans to a boil. Add remaining ingredients. Cover and simmer 2 to 3 hours, checking occasionally.

Serve over rice and garnish with grated cheese.