I made this tonight and the heat can be brought up if you like (which of course you do, this is the C-H list isn't it?). I made it a little milder because hubby is not a chile-head, except for some Red Hot once in a while: * Exported from MasterCook * Red Beans & Rice with Salsa Recipe By : Adapted from In The Kitchen With Rosie by Rosie Daley Serving Size : 6 Preparation Time :0:00 Categories : Busy Day Entrees Vegetarian Days Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz can red kidney beans -- rinsed & drained 1 15 oz can pink beans or black beans -- rinsed & drained 1 1/2 cups onion -- chopped 5 cloves garlic -- sliced in half horiz 1 tsp dried mexican oregano -- or reg. oregano 1 bay leaf 2 tbsp chili powder (commercial or homemade) 1 tsp ground cumin 1 tsp dried coriander 1 tsp crushed red pepper flakes 1 cup tomato juice 1 cup cooked brown rice Salsa -- your favorite GARNISHES scallions -- chopped Fat Free Sour Cream cilantro -- chopped Heat a large nonstick skillet over medium heat. Add the onions and garlic and let it cook for a moment until the onions are translucent and the garlic is browned lightly, not burned. Add the beans and bay leaf. Stir a couple of times and then add the mexican oregano, dash of salt and the spices. Cook for a few moments to bring out the aromas in the spices. Add the tomato juice and cook for a few moments. If it gets dry, add a little water. Add the cooked rice and the chopped cilantro and serve. Garnish with scallions, more cilantro (or your favorite herb) and some fat-free sour cream. - - - - - - - - - - - - - - - - - - NOTES : Original recipe used dried beans and cooked for a very long time. Daley, published by Alfred A. Knopf, 1994 RisaG