• 2 (16oz) cans of dark or light kidney beans drained
  • 3 T veg. Oil
  • 1 ½ c chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 2 T minced garlic
  • 1 cup peeled , cored , seeded and chpped tomatoes
  • 1 t dried oregano
  • ½ t dried thyme
  • 3 bay leaves
  • 1 t paprika
  • ½ t cayenne
  • ½ t ground cumin
  • 1/4 cup vinegar
  • 1 t tabasco (or to taste)
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 ½ cups long grain rice

Heat oil in heavy saute pan over medium heat. When hot, add onion, pepper, celery, and garlic and saute for 3 min or until vegetables begin to soften. Stir in tomatoes, herbs and spices and vinegar. Cook for about 15 minutes or until vegetables are tender. Scrap into beans. Add tabasco, red pepper flakes and salt and pepper. Place beans over medium heat and cook for 10 minutes or until heated through.

Cook rice as directed on package. When cooked, place in a dep serving bowl and pour beans over top. Pass additional Tabasco and white vinegar if desired.