Red Beans and Rice

Ingredients:

• 1 bag (16 ounces) dried red beans
• water
• 2 small onions (1 halved, one chopped)
• 3 cloves garlic, chopped/pressed (1 separate from the other two)
• 1 sprig parsley or 1 tablespoon dried
• 1 bay leaf
• 3 cups cooked rice
• 1 tablespoon butter
• 2 stalks celery, chopped
• 1 green pepper, chopped
• 2 teaspoons Tony's (Cajun seasoning)
• 1 teaspoon thyme
• 1/2 teaspoon salt
• pepper sauce/tobasco

How to:

1. Put dried beans in a saucepot and cover with water. Lid. Let sit over night.
2. Drain the beans. Return them to the pot. Add halved onion, 1 clove of garlic, parsley, bay leaf and six cups of water.
3. Bring to a boil.
4. Cover, reduce head and simmer 45 minutes or until beans are soft.
5. Remove bay leaf.
6. Remove and reserve 1.5 cups of cooking water.
7. Drain beans.
8. In a skillet, melt butter and chopped onion, celery, green pepper, two cloves of garlic, Cajun seasoning, thyme and salt. Cook until veggies are clear.
9. Add vegetable mixture to beans. Add reserved cooking water.
10. Heat through to blend flavors.
11. Serve over rice, season with pepper/tobasco sauce as desired.