RED BEANS AND RICE Serves 4
		INGREDIENTS 1 1/8      cups dry red beans or dry red kidney beans (1/2 pound) 1/2      cup chopped onion 2      cloves garlic, minced 1      bay leaf 3/4      teaspoon salt 1/2      teaspoon fennel seed, crushed 1/4      to ½ teaspoon ground red pepper 2      cups hot cooked rice INSTRUCTIONS Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for two minutes. Remove from heat. Cover and let stand 1 hour. (Or, soak by placing beans and 3 cups water in a bowl. Cover and set in a cool place for 6 to 8 hours or overnight.) Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 ½ hours or till beans are tender, adding more water, if necessary, and stirring occasionally. Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice. Serves 4. (Better Homes and Gardens New Cook Book, tenth edition)