1 1/2 c. dried black beans
1/4 tsp. basil
1/4 tsp. cayenne
1/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 med. green (bell) pepper
1 med. onion
1 tbsp. olive oil (or salad oil)
3 sm. cans tomato sauce
1 (14 1/2 oz.) chicken broth

Soak dried beans overnight - drain. Cover with water. Simmer one hour. Saute onion and bell pepper in oil. Add to beans along with seasonings and 3 cans of tomato sauce. Simmer 2 hours. Remove from heat and mash beans with potato masher. (Do not overdo.) Add the 14 1/2 ounce chicken broth and simmer 1 hour.

Serve with your choice of rice and side dishes of grated Monterey Jack cheese and sour cream.