2 c. (1 lb.) dried red kidney beans
5 strips bacon or 1/4 lb. salt pork or ham bone
1/2 c. uncooked rice
2 1/2 qt. water
1 clove garlic
salt and pepper to taste

Soak beans overnight in 1-quart of water in a heavy pot; drain. Add another 1 1/2 quarts of water, cut up bacon (or ham bone or salt pork), garlic and a little salt. Simmer slowly 3 or 4 hours until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper to taste and serve over cooked hot, fluffy rice.

Serves 6.

Variation: Leftover beans can be made into soup by pureeing in the blender with some chicken bouillon and a little lemon juice. Stir in 1 tablespoon sherry per serving and sprinkle hard-boiled egg on top.