Low Fat Red Beans And Rice - cooking recipe

Ingredients

1 lb dried red beans
2 quarts water
3 tablespoons ham soup base
3 cups chopped yellow onions
1 tablespoon olive oil
1 bunch green onion, chopped
2 large garlic cloves, crushed
1 cup parsley, chopped
1 tablespoon salt
1 dash red pepper
1 teaspoon black pepper
1/2 teaspoon sugar
1 dash Tabasco sauce
1/4 teaspoon oregano
1/4 teaspoon thyme leaves
1 tablespoon Worcestershire sauce
4 ounces tomato sauce
seasoning salt
cooked rice

Preparation

Best when prepared the day before, as these directions instruct.
Soak beans overnight in water to cover. Drain. Cook beans with ham soup base slowly for 3 hours. Near end of bean cooking time, saute yellow onions in olive oil until tender.
Add remaining ingredients except seasoned salt & rice; cook slowly for 1.5 hours.
Cool. Re-heat the next day and simmer for up to 1 hour [may need to add a little extra water if beans are too thick.] Add seasoned salt to taste.
For thicker beans, remove a few beans from the pot, mash beans and return to pot.
Serve over cooked rice.