Gigi Hamilton's Really Hot, Really Delectable Mixed Beans with a Lot of Ginger

I am not sure who Gigi Hamilton is, but I got this recipe from my Passionate Vegetarian cookbook, and this is the title of her recipe. So I thought for copy right reasons, I better give cred.
Moving on.
My friend Sarah commented the other day that one of her favorite things about my blog was the fact that all my recipes were inexpensive to make. It had not occurred to me, but she is right. I like to cook on a tight budget that tastes gourmet!
Well Sarah, here is another one for you. This recipe makes crazy amounts of food and the cost is right at $6 for the entire thing.
A prerequisite for making this recipe is you must like beans. I personally am shocked when I find people that don't like beans. I could eat them everyday myself, plus they are very good for you, and excellent source of protein.
This recipe is, as she states in the title, delectable! I cannot believe how good a few cans of canned beans can turn out. I would recommend this to anyone, anyone that likes beans of course...
If you are not a big spice head like I am, omit chlile and use mild Rotel. (Most grocers have it)
This recipe makes a large batch, but it freezes well. I can't wait to serve it at a party with Hamburgers, an interesting deviation from the usual pinto beans.
Enjoy!

Gigi Hamilton's Really Hot, Really Delectable Mixed Beans with a Lot of Ginger

1 Tablespoon of olive oil
Cooking spray
2 Large Onions, chopped
5 Cloves of Garlic, chopped
1/4 cup loosely packed peeled, grated ginger (yes, 1/4 cup!)
1 small hot chile, seeded or not depending on your wish for heat, diced (optional)
1 can (10 ounces) Ro*tel diced tomatoes and green chiles
2 cans white or navy beans, well drained
2 cans kidney beans, drained
1 can black beans, drained
1 can chickpeas, drained
1 can white hominy
Stems from 1 bunch Cilantro, chopped Cilantro leaves (optional)

1. Heat the oil in a large nonstick Dutch oven, or one that has been sprayed with cooking spray, over medium heat. Add the onions and saute for 4 min, then ass the garlic and ginger, and if using, the chile. Saute for about 5 minutes more. Add the tomatoes and green chile's and cook, stirring often, until heated through.

2. Add all the beans. Bring to a boil. Lower heat to a simmer, and simmer until the flavors have blended, about 20 minutes. Add the cilantro stems and cook for an additional 3 minutes.

3. Serve hot, accompanied by any cooked grain or bread, sprinkled with cilantro leaves if desired.