Low Fat Red Beans And Rice

• 1 lb dried red beans
• 2 quarts water
• 3 tablespoons ham soup base
• 3 cups chopped yellow onions
• 1 tablespoon olive oil
• 1 bunch green onion, chopped
• 2 large garlic cloves, crushed
• 1 cup parsley, chopped
• 1 tablespoon salt
• 1 dash red pepper
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 dash Tabasco sauce
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme leaves
• 1 tablespoon Worcestershire sauce
• 4 ounces tomato sauce
• seasoning salt
• cooked rice

1. Best when prepared the day before, as these directions instruct.
2. Soak beans overnight in water to cover. Drain. Cook beans with ham soup base slowly for 3 hours. Near end of bean cooking time, saute yellow onions in olive oil until tender.
3. Add remaining ingredients except seasoned salt & rice; cook slowly for 1.5 hours.
4. Cool. Re-heat the next day and simmer for up to 1 hour may need to add a little extra water if beans are too thick. Add seasoned salt to taste.
5. For thicker beans, remove a few beans from the pot, mash beans and return to pot.
6. Serve over cooked rice.

red beans, water, ham soup base, yellow onions, olive oil, green onion, garlic, parsley, salt, red pepper, black pepper, sugar, tabasco sauce, oregano, thyme, worcestershire sauce, tomato sauce, salt, rice

Taken from www.food.com/recipe/low-fat-red-beans-and-rice-151958 (may not work)