1/2 cup vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
2 pounds ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 1/2 pounds dried mushrooms, sliced
6 (15 ounce) cans kidney beans, drained
Heat oil in a large skillet over medium heat. Saute onion and garlic in oil until golden. Stir in basil, oregano, rosemary, mushrooms and beans. Cover skillet and keep warm. Stir in oil; reduce heat to low. Simmer for 3 hours, stirring occasionally.