Index

Dice the onions and pepper and crush the garlic. Sauté them all in the oil. Add the tomato sauce, capers and cooked beans. Simmer until thick (about a half hour). Serve over rice or cous-cous. You might want to add salt, or you might want to get rid of the inevitable salt in the tomato sauce by substituting tomato purée there. Lately I've started leaving out the capers. The garlic is enough spice for me.

Finished Product
(serving suggestion)

For this particular rendering, I used half pintos and half chick peas and also threw in some dried mushrooms and seaweed. This goes well with Cranberry Sauce. Chopped kale, collards and/or green beans make an interesting addition/substitute for the green pepper. And actually the salt in the tomato sauce is no longer inevitable now that Muir Glen has come out with an unsalted tomato sauce.