Bayou Red Beans and Rice

1 c Red kidney beans; soaked overnight and drained
4 c Water
1 md Yellow onion; chopped coarse
1 md Green bell pepper; diced
1/2 c Sliced celery
2 Cloves garlic; peeled
1 tb Dried parsley
2 ts Dried oregano
1 ts Dried thyme
1/4 ts Cayenne pepper
1/2 ts Salt
Tabasco or other bottled hot sauce; to taste
4 c Cooked rice; (approx)

In a medium saucepan, place the beans, water, onion, bell pepper, celery, and garlic and cook for about 1 hour over medium heat, stirring occasionally. Add all of the seasonings (except the salt) and cook for about 30 minutes more, until the beans are tender. Remove the garlic from the pot; discard or give to a garlic lover. Season with salt and Tabasco to taste. Serve over the rice or add to soups or stews.

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