Recipe: New Orleans Red Beans and Rice

New Orleans Red Beans And Rice
Yield: 6 Servings

1 c beans, kidney
6 c water
1 lb tomatoes, canned; undrained, chopped
4 garlic cloves; finely chopped
2 c onions; chopped
1 c green pepper; chopped
1 c celery; chopped
1 bay leaf
2 tsp basil
3/4 tsp thyme
1/4 tsp pepper
salt to taste
few drops bottled hot sauce
3 c rice, brown; cooked

Soak beans: Place beans and 4 cups of the water in a large saucepan. Bring to a boil over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1 to 2 hours. To cook: Drain beans and return to saucepan. Add remaining ingredients, except rice, along with remaining 2 cups of water. Bring to a boil over medium heat. Reduce heat to low, cover, and cook 1 1/2 hours, until beans are tender. Remove and discard bay leaf. To serve, place 1/2 cup of cooked rice on each of six serving plates. Divide bean mixture evenly and spoon over rice.