2 tablespoons olive oil
2 onions, finely chopped
6 cloves garlic, minced
1/4 teaspoon salt
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (1.5 fluid ounce) jigger chili powder
1/2 teaspoon dried basil
1 (12 ounce) can kidney beans, drained
1 (4 ounce) can black beans, rinsed and drained
1 pound beans with liquid
1 (8 ounce) can sliced mushrooms, drained
salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Saute onions until translucent. Stir in garlic and salt, then pour in chili powder. Cook until thickened. Stir in basil, then mix in beans, mushrooms and salt and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes, stirring occasionally.