2 tbsp. flour
2 tbsp. oil
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1 lb. red beans
6 c. water
2 bay leaves
Salt & pepper to taste
Hot sauce to taste
Garlic to taste

In a skillet, heat the flour and oil over medium heat, stirring constantly until smooth, thick and dark brown. Add the chopped vegetables, beans, water and bay leaves to the roux. Season to taste with the salt, pepper, hot sauce and garlic powder. Simmer for 2 hours, adding water if necessary. Take out 2 cups of soft beans, mash thoroughly and put back into red beans to make gravy. Serve over hot rice with French bread and green salad.