Serves 4.

1/2 c. chopped onion
1/4 c. chopped celery leaves
1/4 c. diced green pepper
1 garlic clove, minced
1 tbsp. vegetable oil
2 (15 oz.) cans red beans, drained and rinsed
1 c. beef broth
1/4 tsp. pepper
4 oz. bacon, diced and cooked
1/8 to 1/4 tsp. Tabasco sauce
3 c. cooked rice

In a 4 quart pot, saute' onion, celery leaves, green pepper and garlic in oil until onion softens. Add drained beans, broth and pepper. Add cooked bacon and Tabasco to taste. Bring to boil, reduce heat to low. Cover, simmer until thickened, about 30 minutes. Serve over rice.