This one just sort of happened one night when I was feeling a bit
more creative than usual.

Confetti Beans
--------------

1 large onion, chopped.
1 small can (4 oz?) nacho-sliced jalapenos, drained.
1 small can (4 oz?) green chiles, drained and chopped.
1 red bell pepper, chopped.
1 green bell pepper, chopped.
1 cup or so frozen shoepeg corn kernels (regular corn is OK, but shoepeg
	corn gives it that extra special flavor).
1 can (15oz.) black (turtle) beans, drained and rinsed.
1 can (15oz.) small red beans, drained and rinsed.
1 can (15oz.) small pink beans, drained and rinsed.
	(The above bean types are not written in stone -- basically choose
	any 3 types of beans that have nice contrasting colors, like confetti)
1 cup or so tomato puree (we used our own garden tomatoes that we had
	canned).

1/2 - 1 tablespoon ground cumin (to taste).

In a large (6-8 qt.) nonstick pot, heat the onions, jalapenos and chiles
on medium-high until the onions are translucent, occasionally stirring 
and adding water to keep it all from sticking.  When onions are ready, add 
the red and green bell peppers and corn.  If at any time things get dry
in the pot, add a bit more water to keep things from sticking or burning.
When the peppers and corn are heated through, add the beans and about
a cup of water.  When the beans are heated through, add the tomato puree
and stir it in.  Add cumin until you're happy with the taste.

Serve over brown rice or other hearty grain.

If you're not quite as into spicy food as we are, you might want to 
either leave out the jalapenos entirely or else cut waay back on them,
as they can be a bit overpowering to the "uninitiated"...  but the
flavor they impart to the dish is worth the pain, if you're up for it!

This could probably be made with soaked dry beans; we use canned simply
for the convenience.  On a day when we come home from work too tired
to cook, opening a ton of cans isn't so bad... (the town of Bolton
has a good recycling center, fortunately!)