1 1/2 cups bean soup mix
1 cup dry onion soup mix
2 cloves garlic, minced
1 small onion, sliced
1 teaspoon fresh ground thyme
15 black beans
3 red bell peppers
1 teaspoon prepared cornstarch
2 red bell peppers
1 1/2 cups chicken broth
1 cup boiled potatoes
1 1/2 cups dry and diced tomatoes
1 pinch crushed red pepper flakes
3 tablespoons vegetable oil
5 cups water
1 teaspoon dried basil
1 teaspoon dried tahini
1 teaspoon dried rosemary
1 teaspoon curry powder
salt to taste
1/2 cup chopped fresh lemon juice
In a medium saucepan place together the bean soup mix and soup mix. Fry onions and garlic until golden.
Stir in onions and herbs, salt and pepper. Heat to medium until onions are translucent. Stir in the garlic salt mixture, tomatoes, bell peppers, chili sauce and brown rice. Reduce heat to low, add broth and bring to a boil. It will soak up all the water and will create a dirty soaking tub. Reduce heat to medium low, cover and simmer an additional 30 minutes. Add brown rice and beans. Bring up to a boil, reduce heat and simmer 15 minutes, or until rice is mushy. Serve hot.
In a slow moving dish add enough water to reach halfway up sides of pan. Drop thighs in and coating top with water.