2 c. navy beans, soaked overnight
2 cans tomato puree
2 bay leaves
2 cloves garlic, chopped
Salt and pepper to taste
Dash of cumin
1 c. long grain rice
2 tbsp. butter

Cook the beans until they are firm not mushy. Combine puree, bay leaves, garlic, salt, pepper and cumin, and bring to a boil. Add beans, turn down, and let simmer for 15 minutes.

Cook rice with butter and water. Add to tomato sauce and serve.