Sounds great, Monika! I am having something very similar, a half world away! I'm making posole, which is hominy instead of beans, with meat, garlic, onions, and the same spices as in chile. I've had the dried hominy for ages and just got a wild idea to cook it today while puttering around. It filled the kitchen with a lovely flavor. For the meat, I cut meat off of barbequed pork ribs and added it in small chunks. I also added tomato puree and roasted red chilis. We'll see if it does justice to the season.
Yay to you for introducing your family to the flavors of the great Southwest!!