Ingredients:

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• 2 cups dry, red kidney beans
• 6 cups water
• 2 tbsp onions, chopped
• 3 garlic cloves, minced
• 1 green pepper, chopped
• 1 fresh parsley, chopped or 2 tbsp dried
• 2-3 bay leaves
• 1 tsp. each thyme and basil, dried
• 2 tsp chilli powder to taste
• 2 cups brown rice, cooked
• optional: red, orange, yellow pepper, in small cubes

Place everything, except the salt and rice into a large saucepan.  Boil vigorously for 15 minutes.  Turn heat to low and simmer for 2-3 hours, until the beans are soft and quite mushy.  Remove the bay leaves, add the salt and adjust the seasoning by adding more herbs and chili powder if you like.  Cook the rice so that it will be ready when the beans are.  Serve the beans over the rice.  If you would like to add more colour to the bean sauce, chop up some bright coloured peppers into small cubes.  Stir them into the bean sauce before serving.