Saute in olive oil one large clove of garlic, add one large, diced sweet onion, two or three grated medium carrots, one large chopped red pepper. Cook until vegetables are transparent and limp. Add seasonings--chopped parsley, cilantro, basil, thyme, and appropriate herbs, chilies, cayenne pepper, salt to taste. Use your own cooked beans or two 16 oz.cans of (organic if possible) kidney beans, and one of pinto beans. You can use black and other beans as you wish. Cover and saute for about 15 minutes. Cook two cups of long grain or jasmine rice. Let cool. Stir the rice into beans, adding the juice from the cans to the consistency that is easy to spoon, but not soupy. (Judge by appearance if you want to use all the rice or part of it at this time.) Cover and cook on low until thoroughly heated. This dish is extra good if cooked in the morning or night before.

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