Red bean and Rice

1 small onion, chopped fine

1 green bell pepper, chopped fine

1 rib celery, chopped fine

4 cloves garlic, minced

  Ground black pepper

1 teaspoon minced fresh oregano leaves

1 teaspoon minced fresh thyme leaves

1/2 teaspoon cayenne pepper

4 bay leaves 

Table salt

1 pound dried red kidney beans, rinsed and picked over

7 cups low-sodium chicken broth

7 cups water

6 cups cooked long-grain rice (from 3 cups raw rice)

Hot pepper sauce

Soak beans overnight in 3 times the amount of water (in refrigerator; covered).

1. Cook onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours. When beans begin to soften up, take out 1 large ladle of beans, mash them up and add to saute.

Stir in hot cooked rice with hot pepper sauce, if desired.

Cool completely and place in proportional freezer bags, then add all the small bags into a 2 gallon freezer bag.