1 (15 1/2 oz.) can kidney beans
3 1/2 c. tomato juice
1/2 c. chopped onion
2 tbsp. butter
1/2 c. grated Parmesan cheese
1 c. uncooked rice
1 tsp. salt
1/8 tsp. pepper

Drain beans, reserving liquid. Add tomato juice to make 4 cups liquid. Cook on low in butter until tender. Add rice, salt, pepper and tomato juice. Bring to rapid boil. Lower heat, cover. Cook about 30 minutes without removing lid until rice is tender. Add beans, toss lightly with fork, heat thoroughly. Serve sprinkled with Parmesan cheese. (If mixture seems dry, add more tomato juice or water.)