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RED BEANS AND RICE 
2 c. water
8 oz. dried red kidney beans (about 1 c.)
2 oz. slat pork or 3 slices bacon, cut up
1 med. onion, chopped
1 med. green pepper, chopped
1 c. uncooked rice

Heat water and beans to boiling in 3 quart saucepan; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours. (If you boil them, the beans will burst). Drain, reserve liquid. (Or substitute, 1 16-ounce can red kidney beans, drained reserve liquid.)

Fry bacon in 10 inch skillet until crisp; add onion and green pepper. Cook and stir until onion is tender. Add enough water to reserved liquid to make 2 cups if necessary. Put liquid, rice and bean mixture in 3 quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) remove from heat. Fluff lightly with fork, cover and let steam 5-10 minutes.

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