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

Soak beans overnight in 1 quart water in a heavy iron pot. Add another 1 1/2 quarts water, cut up meat, garlic, and a little salt. Simmer slowly 3 to 4 hours or until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper and serve over hot, fluffy rice. With hot bread and salad, makes a hearty meal for 6.

Leftover red beans can be made into soup by putting through blender with some chicken bouillon and a little lemon juice. Stir in 1 tablespoon sherry per serving, with hard boiled egg sprinkled on top.