1 lb. dried red beans
8-10 c. water
2 tbsp. Crisco shortening or Crisco oil
1 lg. onion, chopped
1/4 c. chopped celery
2 cloves garlic, chopped
2 tbsp. chopped parsley
1 tsp. salt
1 bay leaf
1/2 tsp. hot pepper sauce
1/4 tsp. dried thyme leaves
5 c. hot cooked rice

Place beans in large saucepan. Cover with water. Let beans soak until they float to top.

Heat Crisco shortening or Crisco oil in large skillet. Add onions, celery and garlic. Saute until tender. Add to beans. Add parsley, salt, bay leaf, hot pepper sauce and thyme. Simmer about 1 hour and 30 minutes or until tender. Remove bay leaf before serving. Serve over rice. 8 to 10 servings.