Louisiana Red Beans and Rice

1 lb Dried red kidney beans
3 tb Peanut oil
2 Lge onions, chopped
3 Cloves garlic, mashed
2 Lge green peppers, chopped
3 Lge stalks celery, sliced
2 Bay leaves; salt
1/2 ts Thyme; 1/4 tsp cumin
1 ts Paprika; 1 tbl vinegar
1/2 c Peeled and chopped tomatoes hot pepper sauce to taste

Cook beans according to basic directions. Heat peanut oil in a large saucepan and saute onions, garlic, green peppers, and celery. Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth. Simmer vegetables until they are tender. Shortly before serving, add the beans with the remaining broth, hot pepper sauce, and salt. Bring to a boil, lower heat, and simmer about 5 minutes. Serve over steaming rice. Serves 6 to 8. Delicious with a green salad.

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