Mix together all the spices except the salt. Saute the onions, bell pepper,
celery, and garlic until translucent. Over medium high heat add the spice
mixture and 1/2 a cube of margarine. Saute and stir about 5 to 7 minutes
scraping all the good stuff that is sticking to the bottom of the pan. Add
the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a
simmer. After about an hour, add the rice and continue cooking until the
beans are done, about an hour longer. Add water as needed. Adjust salt and
serve.
Recipe by: Kurt Lucas
Posted to bbq-digest V5 #771 by Kurt Lucas <kurtl@navicom.com> on Dec 18,
1997
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