Red Beans and Rice

This refreshingly interesting but still vegetarian version of red beans and rice came from none other than Southern Living magazine, so you know it's tasty!  Serve the dish with a pot of greens, and you're good to go.

Ingredients:
1 lb. dried red kidney beans
1 T. Creole seasoning
1 t. smoked paprika
1 vegetable boullion cube
salt, to taste
3 c. uncooked long-grain rice
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 T. olive oil
garnish:  sliced green onions

Place the beans in a Dutch oven, add water to cover 2 inches above the beans.  Bring to a boil.  Boil 1 minute, cover, remove from heat, and soak 1 hour.  Drain.

Stir the Creole seasoning, smoked paprika, boullion cube, and beans into 7 c. water in a Dutch oven.  Bring to a boil, reduce heat to low, and simmer 1 - 1.5 hours or until the beans are tender.  Season with salt to taste.  (I usually use a scant tablespoon for a pound of beans.)

While the beans are cooking:
1.  Cook the rice according to package directions.
2. Saute the celery, bell peppers, onion, and garlic in the olive oil 6 - 8 minutes or until tender.

Stir the sauteed vegetables into the beans, and serve over the cooked rice.  Garnish with sliced green onions.