Red Beans and Rice

from CCNM’S Simply Healthy Cookbook, 2002

2 cups dry, red kidney beans

6 cups water

2 Tbsp. butter or oil

3 Tbsp. onions, chopped

4 – 6 cloves garlic, minced

1 green pepper, chopped

½ cup fresh parsley, chopped or 2 Tbsp. dried parsley

2 – 3 bay leaves

1 tsp. each thyme and basil, dried

2 tsp. salt

Chili powder to taste

2 cups brown rice, cooked

Optional: red, orange, yellow peppers in small cubes

Place everything, except the salt and rice into a large saucepan. Boil vigorously for 15 minutes. Turn heat to low and simmer for 2 – 3 hours, until the beans are soft and quite mushy. Remove the bay leaves, add the salt and adjust the seasoning by adding more herbs and chili powder if you like. Cook the rice so that it will be ready when the beans are. Serve the beans over the rice. If you would like to add more colour to the bean sauce, chop up some bright coloured peppers into small cubes. Stir them into the bean sauce before serving.