I was in the mood for a vegetarian weekend on a very welcome rainy Saturday in SoCal. Pinto beans and cornbread were the order of the day. I modified this recipe from my 30 year old La Leche League cookbook. I slow-dry peppers and mushrooms in a paper bag in the refrigerator, so this was made with half of a dried habanero. Fresh would be just as hot. Be sure to chop finely to spread out the heat. Habanero has a different flavor than jalapeno. Both are wonderful in this recipe.