Here is a recipe that I use to make Three Bean Vegetarian Chili.
3/4 cup (5 oz/155 g) dried pinto beans
3/4 cup (5 oz/155 g) dried small red beans
3/4 cup (5 oz/155 g) dried black turtle beans
1/3 cup (3 fl oz/ 80 ml) extra virgin olive oil
3 yellow onions chopped
2 or 3 fresh serrano or jalapeno peppers, seeded and minced
6 large cloves garlic, minced
6 tablespoons (1 oz/30 g ) chili powder
2 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cans (28 oz/875 g each) crushed plum (Roma) tomatoes
salt and freshly ground black pepper
(Note from Sprout Lady Rita: Feel free to season to taste. I do not use all that pepper! My stomach cannot handle it.)
Pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours. Drain the beans and set aside.
In a large, heavy saucepan over low heat, warm the olive oil. Add the onions and chili peppers and saute, stirring until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne and oregano and saute, stirring for 2 minutes. Add the beans, tomatoes and water to cover by 3 inches (7.5 cm). Bring to a boil, reduce the heat to low and simmer, uncovered, until the beans are very tender and begin to fall apart, 2 1/2 - 3 hours; add water if the beans begin to dry out but are not yet cooked.
Season to taste (add salt only after the beans are cooked, otherwise you will get tough beans) with salt and black pepper. Ladle into individual bowls and serve.
Some serving suggestions:
Serve with tortilla chips; garnish with Monterey Jack Cheese, a dollop of sour cream is nice. Peppers are soluble in fats, not water. So if it is too hot, the sour cream will disperse the heat, where water will do nothing. Chopped fresh cilantro or fresh coriander makes a nice touch.