1 1/2 lbs. dry red beans
2 stalks celery, chopped
3 cloves garlic, crushed
1/2 green pepper, diced
1 red onion, sliced
1/2 tbsp. oil
10 c. water
1 veg. bouillon cube
1/4 tsp. cayenne pepper
1 1/2 c. rice
3 c. water for rice

Soak beans for 4 hours. Saute garlic, green pepper, red onion, celery in oil in large pot. Add 10 cups of water, vegetable bouillon cube, and beans. Let cook on medium flame until soft. Cook rice separately. When rice is done, serve topped with red beans.