A recipe which you can make on the weekend and also bring to work.
1 packet (16 oz.) dry beans (kidney or black beans preferred)
1 onion, chopped
1 green pepper, chopped
1 celery stalk, sliced thin
1 bulb garlic, minced
2 bay leaves
1 tsp. cumin
1 tsp. chili powder
1 tsp. basil
salt and pepper, to taste
optional, 1-2 whole dried or fresh hot peppers
1-2 cups rice
Soak beans overnight, or, bring to a boil and let sit for one hour.
In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
Add green pepper and celery, and sauté for a few minutes more.
Add beans and enough water to cover all ingredients.
Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done, (1-2 hours, depending on the age of your beans).
Add rice and twice as much water to pot.
Bring to a rolling boil until the water has boiled down to the level of the rice.
Reduce heat to a light simmer and cover for 20 min.
Serve the beans over the rice and enjoy.