3 1/2 c. cooked, undrained red beans or other beans of choice or 2 cans (16 oz. each), undrained
2 c. water
1 c. sliced green onion
1 c. diced celery
1 lg. green or red bell pepper, diced
1 tsp. dried oregano
1 tsp. dried thyme leaves
1 tsp. paprika
1/2 tsp. salt
Lg. pinch cayenne pepper
1 c. chopped parsley
1 tsp. vinegar
1/4 tsp. hot pepper sauce
6 c. hot cooked brown rice

Combine the first ten ingredients. Simmer until mixture thickens, 1 hour. Stir in parsley, vinegar, and hot pepper sauce. Serve with rice.