Anonymous Tue May 23 19:35:40 2006

3 onions -- diced

4 bell pepper -- diced

1 stalk celery -- diced

6 jalapeno -- minced

1 tablespoon cayenne pepper

1 tablespoon white pepper

1 tablespoon black pepper

1 tablespoon paprika

1 tablespoon granulated garlic

1 teaspoon dry mustard

1 teaspoon cumin -- roasted and ground

1/2 teaspoon thyme

1/2 teaspoon oregano

2 bay leaves

1/2 cube margarine

6 quarts red beans

12 quarts vegetable broth

2 quarts brown rice

5 dashes Tabasco sauce

to taste salt

Mix together all the spices except the salt. Saut� the onions, bell pepper, celery, and garlic

until translucent. Over medium high heat add the spice mixture and 1/2 a cube of

margarine. Saut� 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. Posted to

BBQ List by Kurt Lucas on Dec 18, 1997