Red Beans and Rice

Ingredients

2 1/2 cups red beans (rinsed)	7 cups water
1 1/2 t salt	2 bay leaves
2 cups onion, chopped	1 1/2 cups celery, chopped
4 cloves garlic, minced	1 t cayenne pepper
1/4 - 1/2 cup olive oil (optional)

1 1/2 cups rice (brown)

3 cups water

1 t Tabasco	1 T Worcestershire sauce
1/4 cup cilantro, chopped

Directions

Stove: Soak beans for several hours. Drain. Combine all ingredients except Tabasco, Worcestershire and cilantro. Bring to boil, reduce heat and simmer for about 2 hour. After 1 hour add 1 1/2 cups rice and 3 cups water. Add Tabasco and Worcestershire and cilantro.

Crock Pot: Mix all ingredients except Tabasco and Worcestershire and cilantro and store overnight in fridge. Crock on high all day (about 10 hours). Add Tabasco and Worcestershire and cilantro. Serve over rice.

Notes

Kidney beans can be used instead of red beans. Or mix red beans and kidney beans together.

Good with Stewed Okra and Tomatoes.