2 cups prepared brown rice

1 tablespoon olive oil

3 cloves garlic, minced

1 (20-ounce) bag frozen pepper and onion stir-fry mix

1 (14 1/2-ounce) can diced tomatoes

2 tablespoons sherry vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon Tabasco sauce

4 cups cooked red beans

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped scallions

Cook rice according to package directions. Let stand, covered, in pot until serving. (Reserve the rest of the rice for Thursday.)

Heat the olive oil in a Dutch oven or deep skillet over medium high. Add the garlic and stir-fry mix and cook, stirring occasionally, until somewhat softened, about 5 minutes. Stir in the tomatoes, vinegar, cumin, oregano and Tabasco; cook 2 to 3 minutes.

Add the beans, salt and pepper; reduce heat to medium, cover and simmer 10 to 12 minutes.

Serve beans over rice; garnish with scallions. Makes 4 servings.

Greens sauteed in olive oil and garlic make an ideal accompaniment.

Here are two methods for cooking beans.

Traditional method: Place 1 pound red beans in a bowl with enough cold water to cover them by 3 inches. Soak 4 to 8 hours. Drain water and place beans in pot with enough cold water to cover by 2 inches. Bring to a boil; immediately reduce heat and simmer gently until tender, 1 to 1½ hours. Makes about 6 cups.

Quick-soak method: Place 1 pound red beans in a pot with enough cold water to cover them by 3 inches. Bring to a boil for 2 minutes, then turn the heat off and allow beans to soak in the pot with the water for 1 hour. Drain, return to the pot and cover with cold water to cover by 2 inches. Bring to a boil; immediately reduce heat and gently simmer until tender, 1 to 1 1/2 hours. Makes about 6 cups.