5 lbs. red beans
1/2 bushel tomatoes, chopped
10 hot peppers, chopped
6 lg. eggplants, peeled and cut in 1 inch cubes
5 sweet peppers, chopped
10 onions, chopped finely
2 lg. cans tomato puree
1/4 c. chili powder
1/2 c. oil
Pick over beans to clean of small rocks. Rinse and cover well with water. Bring to boil turn off heat and let sit 2 to 3 hours. Rinse and cover with fresh water. Bring to boil, let simmer 1 1/2 hours until beans are tender.
Saute onions and eggplant until translucent, add peppers hot and sweet and saute 5 minutes. Add tomatoes and puree. Cook another 20 minutes and then add cooked beans and chili powder. Serve with corn chips, grated cheese and fresh salsa.