First: if you are using dried beans, cook 2 lb.  in 10 cups of water, simmer until soft and save the water from the beans. Or use 5 cups canned beans  

Ingredients: 

• 5 Tbsp. olive oil 
• 2 medium onions, chopped 
• 4 cloves  garlic, chopped 
• 6 Tbsp. mild red chili powder 
• 2 tsp. ground cumin 
• 2 tsp. dried oregano, or 3 Tbsp. fresh 
• 4 tsp. salt 
• 5 cups cooked tomatillos, chopped (or use canned tomatoes) 
• 2 Tbsp. sugar 
• 5 cups broth from cooking beans (or water) 
• 2 large  sweet peppers, chopped 
• 3 Tbsp. cider vinegar, or any vinegar you have 
• 2 lb. dried beans, kidney, black, scarlet runner, etc. (or 5 cups canned beans) 

Make it: 

1. In a large soup pot, heat 3 Tablespoons of the oil, add the onions, stir, cooking on medium heat for 5 minutes or until they are getting soft.   
2. Now add the garlic, ground chilies, cumin, oregano, 2 tsp. of the salt. Turn on the heat to medium and cook, stirring for 5 minutes, stirring the entire time. 
3. Add the tomatillos and sugar, the rest of the salt, stir and bring to a simmer, cooking 5 minutes, stirring frequently. 
4. Add the bean broth or water, bring to a simmer, stir and cover. Cook for 20 minutes. 
5. Add the peppers, vinegar and beans, simmer 20 minutes or as long as 1 hour for more flavor (the longer you cook it the better it is!). 
6. Taste for salt, sugar, vinegar, pepper and adjust as you like. 

Notes: you can cook this twice as long for bigger flavors and it is good for 1 week in the refrigerator. You can also freeze it for another meal!