1 lb. dried red beans
2 qts. water
1 can no-fat chicken broth
1 lg. onion, chopped
1/2 c. Worcestershire sauce (low sodium)
2 lg. cloves garlic (left whole)
1 tsp. pepper
1 tbsp. Red Devil
1/4 tsp. ground cinnamon
2 bay leaves
Hot cooked rice

Sort and wash beans. Combine beans, water, chicken broth in a large Dutch oven, bring to a boil. Cover, reduce heat to medium and cook 40 minutes. Add next 7 ingredients, cover, reduce heat and simmer 2 hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of spoon or using a potato masher, stir well.

Cover and bring to a boil, reduce heat to medium high and cook, uncovered 1 hour or until desired degree of doneness. Discard bay leaves and garlic. Serve over rice. Add a little salsa at table. Yields: 6 servings.