1/4 lb. butter
1 clove garlic
1 med. onion, chopped
1 lb. can red beans
1 sm. potato
1 1/2 c. tomato juice
2/3 c. rice

Saute butter, garlic, and onion until tender and brown. Add red beans with juice; simmer. In the mean time, boil the peeled, diced potato. When cooked, mash; add to bean mixture to thicken.

Add tomato juice; boil 10 minutes. Add 2 cups water to taste and rice. Cook until tender.