Red Beans and Rice

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	red beans -- small
1	pound	Andouille sausage -- diced
6	cups	water
2	cloves	garlic -- minced
1	medium	onion -- diced
2	stalks	celery -- diced
1	medium	green bell pepper -- diced
1	tablespoon	Cajun spice -- see recipe
1	tablespoon	low sodium Worcestershire sauce
1/4	teaspoon	Tabasco sauce
2	whole	bay leaves
1	teaspoon	thyme
1/2	teaspoon	cayenne pepper
4	slices	bacon -- lower sodium
1/2	teaspoon	salt
1/4	teaspoon	black pepper
6	cups	white rice -- cooked

Put beans in a large bowl and cover with water. Let soak overnight. To quick soak and boiling water and let them soak for 2 hours and then drain.

In large pot add beans, sausage, garlic, onion, and water. Bring to a boil. Reduce to simmer and cover and cook for 90 minutes or until beans are tender.

Add celery, bell peppers, and seasonings. Cover and cook for another hour or until mixture gets thickened.

Cook bacon until crisp and drain on paper towel. And to bean mixture.

Serve over rice.

Makes 8 servings.

Per Serving: 863 Calories; 9g Fat (9.7% calories from fat); 38g Protein; 152g Carbohydrate; 17g Dietary Fiber; 59mg Cholesterol; 627mg Sodium. Exchanges: 9 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.