1 tbsp. olive oil
3 lg. onions, chopped
3 cloves garlic, minced
4 (16 oz.) cans kidney beans, drained and rinsed for 1 minute
2 (16 oz.) cans unsalted whole tomatoes, chopped
2 (8 oz.) cans unsalted tomato sauce
2 tbsp. oregano
2 tsp. cumin
2 tsp. chili powder
Juice of 1/2 lemon
1/8 to 1/4 tsp. cayenne pepper
1/8 to 1/4 tsp. fresh black pepper
8 tsp. Cheddar or Parmesan cheese

Warm oil in skillet over moderate heat. Add onion and garlic and cook, stirring occasionally, until softened. Add to a large pot along with beans. Add 2 cups water, tomatoes, tomato sauce, lemon and seasonings. Cook uncovered over low heat for 30 minutes. Garnish each serving with cheese, if desired. Serves 8.