Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Beans, kidney 1 c Celery; chopped
6 c ;water 1 Bay leaf
1 lb Tomatoes, canned; undrained, 2 ts Basil
-chopped 3/4 ts Thyme
4 Garlic cloves; finely 1/4 ts Pepper
-chopped Salt to taste
2 c Onions; chopped Few drops bottled hot sauce
1 c Green pepper; chopped 3 c Rice, brown; cooked

Soak beans:

Place beans and 4 cups of the water in a large saucepan. Bring to a
boil over medium heat. Boil 2 minutes. Remove from heat, cover, and
let stand 1 to 2 hours.

To cook:

Drain beans and return to saucepan. Add remaining ingredients, except
rice, along with remaining 2 cups of water. Bring to a boil over
medium heat. Reduce heat to low, cover, and cook 1 1/2 hours, until
beans are tender.

Remove and discard bay leaf.

To serve, place 1/2 cup of cooked rice on each of six serving plates.
Divide bean mixture evenly and spoon over rice.

Per serving: 272 cal; 13 g prot; 2 g fat; 54 g carb; 157 mg sod; 0
chol

Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by
DEEANNE

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