1 pound dry red beans, soaked overnight and drained
6 cups water
2 cups finely chopped onion
3 cloves garlic, crushed
1 cup finely chopped green pepper
3 teaspoons chili powder
2 teaspoons cayenne
1/4 teaspoon oregano
1/4 teaspoon cumin
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 bunch parsley, finely chopped
1 (8-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
3 cups cooked brown rice

Combine the drained beans, water, onion and garlic in a large pot and bring to a boil for 12 minutes. Reduce heat and simmer for one hour. Add remaining ingredients except for rice and parsley. Stir to mix well. Simmer an additional 1-1.5 hours until beans are tender and liquid is thick. Spoon beans over rice and sprinkle with additional chili powder and cumin, if desired.

Makes 6-8 Servings
Serving Size: 8 ounces