Cover beans with water and soak overnight. Drain and rinse before
cooking. Combine beans with 5 cups water and bring to a boil. Reduce
heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add
another 4 cups water and add celery, onion, bell pepper, bay leaves, and
remaining ingredients. Cook until beans are tender and begin breaking up.
Cook rice. To serve, mound 3/4 cup rice on plate and spoon generous
serving of beans over the rice.
(Yield: For a Crowd)
Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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