4 oz. dried red beans
2 tbsp. butter
1 sm. onion, chopped
1 med. carrot, peeled & chopped
1 med. rib celery, chopped
1 can (14 oz.) chicken stock
1 med. tomato, peeled, seeded & chopped
Salt & freshly ground pepper to taste
Dash of hot red pepper sauce
1 tsp. dried basil, crumbled

Soak beans in cold water to cover overnight. Next day, place in saucepan with fresh water to cover and bring to boil. Reduce heat and simmer until beans are almost tender, about 45 minutes. Set aside.

In large pot, melt butter; add onion, carrot, celery and saute until soft. Add beans and other ingredients and bring to a boil. Reduce heat and simmer, partially covered until beans are soft, 30 to 40 minutes. Puree in blender or food processor and reheat. If too thick, thin with chicken stock. 4 to 6 servings.