Spicy Red Beans And Vegetable Rice - cooking recipe

Ingredients

3/4 lb. dried kidney beans
1 1/2 Tbsp. vegetable oil
1 1/4 Tbsp. chopped onion
2 cloves garlic, minced
2 1/2 c. water
1 Tbsp. beef-flavored bouillon granules
1 Tbsp. honey
1/2 tsp. dried whole oregano
1/2 tsp. hot sauce
2 bay leaves
Vegetable Rice

Preparation

Sort and wash beans; place in a Dutch oven.
Cover with water to a depth of 2 inches above beans.
Let soak 8 hours.
Drain and rinse beans.
Set beans aside.
Coat pan with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion and garlic; saute 3 to 4 minutes or until tender.
Add beans, water and next 5 ingredients; bring to a boil.
Cover, reduce heat and simmer 2 hours or until beans are tender.
Remove and discard bay leaves.
Place 1/2 cup Vegetable Rice in each of 8 individual serving bowls; top each evenly with bean mixture.