3/4 c long grain rice, cooked (I have substituted quick cooking rice added directly to the recipe when in a real hurry) 1 each red & green bell pepper, cubed 1 med onion, chopped 1 small can (15 oz?) each black beans, kidney beans, pinto beans and either cannelini or Great Northern beans (orig. recipe called for Garbanzo, for which I don’t care–basically you need four types of your favorite bean) 1 small can tomatoes 1/2 c barbecue sauce (the strength of the suace can vary this amount) Saute peppers and onions in water until tender. Drain and rinse beans and add to skillet, along with tomatoes, barbecue sauce and 1 cup water. Cook a minimum of 15 minutes, up to 2 hours to meld flavors. Add rice on top.