red beans and rice
2 cans red kidney beans, rinsed and drained 1 3/4 c chicken broth 1 can chopped tomatoes, drained 3/4 c water 1 Tbsp Worcestershire sauce 2 bay leaves 1/2 tsp salt 1/4 tsp Tabasco or other hot sauce 1 small onion, minced 2 cloves garlic, minced White rice, cooked 1. Preheat oven to 350 degrees. 2. Combine chicken broth, tomatoes, water, Worcestershire sauce, bay leaves, salt and Tabasco in pot and bring to a boil. 3. Stir in beans, onion and garlic. 4. Transfer to a casserole dish with lid and bake in oven for about 45 minutes. 5. Serve over rice.