Favorite Rice

• 3 stalks celery, sliced thin
• 1 medium onion, diced
• 1/2 green pepper, diced
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. vegetable oil or 1 1/2 if preferred
• 2 1/2 c. hot water
• 2 c. rice
• 1 lb. red or black beans, washed and picked over
• 1 large onion, chopped
• 6 large cloves garlic, minced
• 8 c. water
• sea salt and freshly ground black pepper to taste
• 3/4 c. brown rice, cooked

1. Heat oven on its lowest setting.
2. Combine beans, onion, garlic and water in a large, lidded, ovenproof casserole and place in oven.
3. Do not add salt.
4. Cook in slow oven overnight or all day 6 to 10 hours.
5. Check liquid after 6 or 7 hours and add more if necessary.
6. When beans are tender and liquid is thick and soupy, add salt to taste and stir in cooked brown rice and some pepper.

stalks celery, onion, green pepper, salt, pepper, vegetable oil, water, rice, red, onion, garlic, water, salt, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637478 (may not work)