1) If you’re using dry beans, soak them overnight in cold water. Skim out anything that floats and pick out any pebbles. When you’re ready to cook, drain the beans and rinse them.
2) Chop the veggies and add them to a heavy pan over high heat with the oil. Cook until veggies are soft, about 5 minutes. Add cumin seeds and continue to cook another minute.
3) Add dried beans and enough water to cover the beans by about an inch. Bring to a simmer, cover, and simmer until beans are tender, about an hour.
NOTE: If you’re using canned beans, still cook the veggies, add in the beans and water, but only simmer for a minute or two to blend flavors.
OPTIONAL: If you want, remove half of your beans and mash them with a masher then add them back into the pot. This will give some different texture to your beans. I like the different texture this gives, but it’s not completely necessary.
4) Add green chilis, rice, tomatoes, and cayenne (if you’re using it) to bean mixture. Also add a good pinch of salt and pepper. Stir well to combine.
5) Pour mixture into a square casserole dish, cover with foil, and bake at 350 for about an hour. Check it after 30 minutes and add more liquid if it looks dry.
6) Taste for salt and pepper and add more if necessary.
7) As an optional step, crush up a cup or two of tortilla chips and sprinkle tortilla crumbs on top of casserole. Bake for another 15-20 minutes.
8) Serve with hot sauce! Use leftovers for burritos!