Meatless Red Beans and Rice

• 118 cups beans dry red, or dry red kidney
• 3 cups water
• 1/2 cup onions chopped
• 2 cloves garlic minced
• 1 each bay leaves
• 3/4 teaspoon salt
• 1/2 teaspoon fennel seeds crushed
• 1/4 teaspoon red pepper flakes ground, or more to taste
• 3 cups water
• 2 cups rice, cooked hot

1. Rinse beans.
2. In a large saucepan combine beans and the 3 cups water.
3. Bring to boiling; reduce heat.
4. Simmer for 2 minutes.
5. Remove from heat.
6. Cover and let stand 1 hour.
7. (Or, soak by placing beans and the 3 cups water in a bowl.
8. Cover and set in a cool place for 6 to 8 hours or overnight).
9. Drain beans in a colander and rinse.
10. Return beans to the saucepan.
11. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water.
12. Bring to boiling; reduce heat.
13. Cover and simmer about 2 1/2 hours or until beans are tender, adding more water, if necessary, and stirring occasionally.
14. Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or until a thick gravy forms.
15. Discard bay leaf.
16. Serve over rice.

beans, water, onions, garlic, bay leaves, salt, fennel seeds crushed, red pepper, water, rice

Taken from recipeland.com/recipe/v/meatless-red-beans-rice-44847 (may not work)