Beans and Rice Casserole

Beans and Rice Casserole
3 tablespoons cold pressed olive oil
1 large onion or 3 cloves garlic, chopped
4 cloves of garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
425 g tomato puree
425 g can garbanzo beans, drained
425 g can red kidney beans, drained
1/2 green pepper, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon basil
Dash of cayenne pepper to taste
1 teaspoon parsley
In a 6-quart pot, sauté onions or garlic for 10 minutes
or until light brown. Add green pepper, and continue
cooking for another 5 minutes. Add rice and sauté for
another minute. Add all other ingredients. Bring to a boil.
Lower heat and simmer for 45 minutes.