Bell Pepper With Navy Beans - cooking recipe

Ingredients

1 orange bell pepper
1/2 cup canned navy beans
1/2 cup water
nonstick cooking spray
salt and pepper, to taste
garlic powder, to taste
fresh basil (dried works, too)

Preparation

Cut pepper into bite-size pieces. Usually, I cut it into strips, and then cut each strip into 3 or 4 pieces, depending on the length.
Spray frying pan with non-stick spray, and add pepper.
Add beans, and turn on medium/medium-high heat.
Let heat, then add seasoning. I just shake on the salt, pepper and garlic powder so that the pepper and beans have a light covering (don't want to over do it, though!). Add as much basil as desired-- I personally add up to 5 basil leaves.
Mix ingredients together, lightly, making sure peppers get most of the heat.
Add about 1/4 cup of water to the mixture, to prevent burning, and let cook for about 10-15 minutes, or until peppers are tender, adding another 1/4 cup of water about half-way through. Take off heat when any remaining water has completely evaporated-- the more you can cook it without water (without burning), the better.
Put mixture in bowl, and enjoy.