There are lots of great recipes for this dish. Most of them require that you go through the process of soaking uncooked red beans, a long cooking time and adding a ham hock or sausage to achieve a smoked, meaty flavor. I especially like this recipe, because it's quick, provides a vegetarian option yet still gives a meaty character by using the liquid smoke.

The rice prepared from this recipe is so good that it can be eaten as a meal just by itself. When combined with the beans and served along with a slice of cornbread, you have a taste treat that's hard to beat.

• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced bell pepper (red and green mixed)
• 2 15 oz. cans of light red kidney beans (1 drained, 1 undrained)
• 2½ cups of chicken broth or vegetable broth
• 2 bay leaves
• 1 clove of garlic, minced
• 1 tsp. thyme
• 1 tsp. white pepper
• ½ tsp. oregano
• ½ tsp. black pepper
• 1 Tbsp. cooking oil
• 1 tsp. Tabasco sauce
• ¼ tsp. liquid smoke

• 1½ cups long grain rice
• ½ cup diced onion
• 1 clove garlic, minced
• 2 Tbsp. butter
• 3 cups of chicken broth or vegetable broth

In a pot or a cast iron dutch oven, over medium heat, add the oil and saute the onions, celery, bell pepper and garlic. Next add the remaining ingredients and simmer (uncovered) for about 1 hour or so, stirring occasionally. The mixture will thicken and the beans will become tender. Serve over the rice. Remove the bay leaves before serving.

In a 10-12 inch skillet, over medium heat, melt the butter and saute the onions, garlic and rice. Next add the broth and simmer (covered) for 15-20 minutes until the broth is absorbed and the rice becomes tender and moist.

The broth can be purchased in a can or you can prepare your own stock. You can also use bouillon cubes.

This dish can be prepared as a vegetarian dish or you can add a ham hock or Andouille Sausage in the bean pot. Either way, it tastes great.