1 lb. red kidney beans
Water
2 c. chopped onion
1/2 c. chopped celery
5 cloves garlic
1/2 c. chopped green onions
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper
3 c. cooked long-grain rice

Wash and pick over beans. Place in a 4-quart casserole with 8 cups water. Cover and soak overnight (or microwave on high 8 to 10 minutes and let stand 1 hour).

Pour off water; replace with 4 cups fresh water. Add onion, celery, garlic, green onions and parsley. Re-cover and microwave on high 15 minutes, or until boiling. Then, stirring every half hour, microwave on medium (50%) 1 1/2 to 2 hours. Add salt, red pepper and black pepper.

Mash 1 cup of cooked beans and return to casserole to thicken beans. Serve over cooked rice. Makes 6 servings, each with 455 calories.

NOTE: If desired for additional flavoring, cook beans with a large ham bone or seasoning meat.