This is a hearty dish. Serves 8. 7 c. vegetable stock 1 lg. yellow onion, chopped 1 lg. green pepper, chopped 1 1/2 c. chopped celery 2 cloves garlic, minced 2 bay leaves 1 tbsp. Cajun seasoning Salt to taste (optional) 4 c. hot cooked rice Freshly ground pepper

Cover beans with cold water and soak overnight. Drain the beans. In a large soup pot, heat vegetable stock. Add the beans, onion, green pepper, celery, garlic, bay leaves, and Cajun seasoning. Bring to a boil, reduce heat, cover, and simmer for 1 hour.

Continue cooking the beans until they become tender. Watch the pot carefully to prevent scorching of beans. Add more water to the pot as needed. When beans are tender, remove bay leaves, salt to taste, and serve by ladling a portion of red beans over 1/2 cup hot cooked rice in a large bowl. Pepper to taste. Each serving: 281 calories.