Western beans and rice

Heat vegetable oil in a large skillet over medium heat. Add chopped onions and sliced celery, cooking until softened, about 5 minutes.

Pour in tomato sauce and water, stirring to combine. Add hot pepper sauce and salt, adjusting seasoning to taste.

Stir in the drained pinto beans and bring the mixture to a simmer over medium heat.

Simmer gently for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Divide the hot cooked brown rice among four serving bowls or plates. Top each portion with the bean and vegetable mixture.

Serve hot, offering additional salt or hot pepper sauce on the side for those who prefer extra seasoning.