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What you’ll need:
- 1 cup dried red beans
- 5 cups water
- 2 tsp olive oil
- 1 onion, chopped
- Garlic, minced (The recipe calls for 2 cloves, which is a joke. I used a full bulb.)
- Large pinch of dried thyme
- Salt and pepper
- Cayenne pepper, to taste. (I was pretty generous, but I like a lot of spice.)
- 1 cup long grain brown rice (or a bit more if you add…)
- Whatever else you want to add. I added yellow sweet peppers and chopped carrots for color variety/deliciousness.

What you’ll need to do:
- Rinse beans, soak in water over night.
- Drain beans and cook in 5 cups of water ’til tender, about and hour.
- Drain, reserving liquid.
- In a large stock pot over medium heat, sauté onion and garlic (and peppers and carrots) in olive oil, ’bout 3 minutes.
- Add beans, thyme, s & p and cayenne.
- Add reserved liquid and bring to a boil. Simmer for a bit.

Makes 8-10 servings.

Jawsome with cornbread, yo.