Cajun red Beans & Rice

1 Pound Dried pinto beans (2 cups)
4 Cup Uncooked AM Rice
, (Medium or Long Brown)
1-1/2 Cup Finely chopped celery
1-1/2 Cup Finely chopped onions
1-1/2 Cup Finely chopped green pepper
5 Bay leaves
1 Teaspoon White pepper
3/4 Teaspoon Cayenne pepper
1/2 Teaspoon Black pepper
1 Teaspoon Tabasco sauce, optional
, (according to taste)
2 Teaspoon Thyme
1-1/2 Teaspoon Garlic powder
1-1/2 Teaspoon Oregano
1-1/2 Teaspoon Paprika
6 Ounce Tomato paste

Cover beans with water and soak overnight. Drain and rinse before cooking.
Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and
simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water
and add celery, onion, bell pepper, bay leaves, and remaining ingredients.
Cook until beans are tender and begin breaking up. Cook rice. To serve,
mound 3/4 cup rice on plate and spoon generous serving of beans over the
rice.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen
Mintzias
Home Cookin 4.8 Chapter: Vegetables
Servings: 1