Red Beans and Rice - Vegetarian

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	red beans -- small
6	cups	low sodium vegetable broth
2	cloves	garlic -- minced
1	medium	onion -- diced
2	stalks	celery -- diced
1	medium	green bell pepper -- diced
1	tablespoon	Cajun spice -- see recipe
1/4	teaspoon	Tabasco sauce
2	whole	bay leaves
1	teaspoon	thyme
1/2	teaspoon	cayenne pepper
1/2	teaspoon	salt
1/2	teaspoon	smoked paprika
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, garlic, onion, and vegetable broth. 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.

Serve over rice.

Makes 8 servings

Per Serving: 750 Calories; 2g Fat (1.9% calories from fat); 32g Protein; 150g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 633mg Sodium. Exchanges: 9 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.