2 c. uncooked kidney beans
7 c. water
2/3 c. soy grits
3 c. crushed tomatoes, canned or fresh
2 to 3 bay leaves
3 tbsp. sunflower oil
2 c. onion, chopped (4 onions)
6 cloves garlic, minced
1 c. green pepper, chopped (1 lg. or 2 sm. peppers)
1 c. carrots, chopped (2 sm. carrots)
2 sm. dried or fresh chili peppers, chopped fine
1 tsp. basil
1 1/2 tsp. oregano
1 tsp. cumin seed
1/2 tsp. ground coriander
1/2 tsp. chili powder
1 tsp. salt
1/4 to 1/2 tsp. cayenne pepper

Soak kidney beans in water 6 to 8 hours. Bring to boil in 4 quart pot. Cover and simmer until soft (1 1/2 to 2 hours). Add soy grits and canned or fresh tomatoes along with bay leaves. Continue to simmer 30 minutes more, covered. Heat oil in cast iron fry pan and saute onions, garlic, green pepper, and carrots, along with chili peppers, basil, oregano, cumin, coriander and chili powder until onions brown. Add to bean mixture, adding more water, if necessary. Add salt and cayenne (1/4 tsp. if you like mild chili). Cook 20 minutes, covered. This recipe freezes well. Serve with corn bread or rolls.