Annie's Test Kitchen: Kicked-up Beans 'N Franks

Since striking out on my own, sans roommates, I've had to conserve quite a bit. No more living on potato crisps and beef jerky. I've started experimenting in the kitchen again, and thought I'd share an awesome recipe I discovered the usual way -- by throwing a bunch of stuff together in a pot and see if it works.

• 2 large tomatoes, diced (about 4 cups)
• 1 large green bell pepper, chopped
• 1 medium yellow onion, chopped
• 3 cloves of garlic, minced
• 1/2 cup pickled peppers (hot or mild -- I prefer banana peppers)
• 6 hot dogs, sliced
• 1 cup of pinto beans
• 1 cup of rice
• 2 tablespoons of salt
• 2 tablespoons apple cider vinegar

If the pinto beans are dry, soak them overnight and reserve the liquid. Otherwise, use a 10-ounce can. Put the tomatoes, half of the onion and bell pepper, salt, vinegar and pickled peppers in a 5-quart saucepan and simmer covered for one hour or until completely covered in their own juice. Sautee the rest of the onion and pepper and the garlic and hot dog slices for five minutes or until the vegetables begin to soften, then add to the saucepan. Add the beans and rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until rice is soft. Remove from heat; let sit 10 minutes. Serve or pack up for lunches.

I don't know what exactly you would call this dish, but it's yummmmmmmy (yes, seven Ms, it's that good).