Red Beans And Rice

• 1 lb. small red beans (like kidney beans)
• 1 Tbsp. olive oil
• 1 c. chopped onion
• 1 c. chopped green onions
• 1 c. chopped celery
• 1 c. red/green bell pepper
• 5 cloves garlic
• 2 bay leaves
• 5 c. cooked white rice
• 1 1/2 tsp. pepper
• 2 tsp. thyme
• 1 1/2 tsp. oregano
• 2 tsp. paprika
• 6 c. water
• 1 (15 oz.) can diced tomatoes
• 1 tsp. salt
• 1 c. diced ham, turkey or chicken
• Tabasco to taste

1. Rinse beans; cover in water and let soak overnight. In a pot, heat olive oil. Add onion, green onion, bell pepper and garlic. Saute over medium heat until vegetables are soft. Add the bay leaf, pepper, thyme, oregano and paprika. Drain the beans (discard water). Add the beans to the pot, along with 6 cups fresh water. Bring to a simmer; cover and cook until the beans are tender, about 2 1/2 hours.

red beans, olive oil, onion, green onions, celery, redgreen bell pepper, garlic, bay leaves, white rice, pepper, thyme, oregano, paprika, water, tomatoes, salt, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11355 (may not work)