Title: New Orleans Red Beans and Rice
Categories: Vegetarian Cajun Bean Rice
Yield: 6 Servings

1	c	Kidney beans
6	c	Water
1	lb	Tomatoes, canned; chopped, u
4		Cl Garlic; finely chopped
2	c	Onions; chopped
1	c	Green pepper; chopped
1	c	Celery; chopped
1		Bay leaf
2	ts	Basil
3/4	ts	Thyme
1/4	ts	Pepper
		Salt to taste
		Hot pepper sauce; to taste
3	c	Brown rice; 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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