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Red Beans and Rice

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	Total Cooking Time: 3 Hours
	Serving Size:
	6 servings
Ingredients:
1 whole 16 oz. bag ofsmall red beans 10 cups Water 1/2 cup Dehydrated onions 1/2 cup Dehydrated celery 1/4 cup Dehydrated green peppers 1 tbsp Dehydrated parsley 2 wholes Bay leaves 1 tbsp Dehydrated garlic 4 cups Water 2 tbsps Olive oil 1 tsp Cracked pepper 1 tsp Salt 1 tbsp Worcestershire sauce 1 tbsp Tabasco sauce (optional) 4 cups Cooked rice
Preparation:
Soak the beans in 10 cups of water overnight or first thing in the morning. Three hours before dinner, drain the beans and place then back into the pot. Add the onions, celery, green pepper, parsley, bay leaves and garlic. Add water to cover the contents: about 4 cups water. Bring to a boil and then turn down to medium heat and simmer uncovered for 2 hours. Add more water if necessary. Then, add the oil, pepper, salt, Worcestershire sauce and Tabasco sauce, if using. Turn the heat down to low, cover the pot and continue to cook for 1 hour. Serve over cooked rice.