1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut in 1/2″ chunks
1/2 cup bouillon
1 tablespoon mild chili powder
1 teaspoon curry powder
1 teaspoon Tabasco sauce, or to taste
2 cans pink beans, drained and rinsed
2 cups cooked brown rice or barley

Cook the onion, garlic and pepper in the bouillon to soften, about 5 minutes. Add the spices, beans and grains and cook together 5-10 minutes to blend the flavors.

4-6 servings