Onion, finely chopped -- 1
Bell pepper, finely chopped -- 1
Garlic, minced -- 2 or 3 cloves
Cooked red (kidney) beans, drained, liquid reserved -- 2 cups
Salt and pepper -- to taste
Hot cooked rice -- 3 cups
Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2 or 3 minutes, or until cooked through. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.