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

ACCOMPANIMENTS:

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

In large cast iron 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 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed.) Add tomatoes to beans and cook on low heat.

Meanwhile, brown the ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, 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 garnished with accompaniments, as desired. Yield 8 servings.