2 dried kidney beans (or pinto)
1/2 lg. onion, chopped
1 clove garlic, minced
1 bay leaf
1 1/2 qt. water
2 tbsp. oil
2 1/2 tsp. chili powder
1-2 tsp. cumin
1 onion, chopped

Wash beans. Mix first 5 ingredients and simmer 2 hours.

Heat oil in separate pan and remaining ingredients in oil to make roux paste for 5 minutes. Add to beans while stirring. Cook for another hour until beans are soft and chili is thickened. Add salt and pepper to taste. Serve with 4-5 cups cooked rice topped with 1/2 pound shredded Monterey Jack or cheddar cheese.