1 cup regular long grain rice
1 tbs. vegetable oil
2 medium celery stalks sliced
2 garlic cloves minced
1 red onion chopped
1 1/2 tsp. thyme
2 cans red kidney beans rinsed and drained
6 oz. canadian bacon cut into strips
1 cup chicken broth
1 tbs. worcestershire sauce
hot pepper sauce
1/3 cup fresh parsley

Cook rice and keep warm. In saucepan heat oil, add celery, garlic, onion, thyme and cook until tender. Stir in beans, canadian bacon, chicken broth, worcestershire sauce and hot pepper sauce and cook. Sprinkle with remaining parsley when done.