CAJUN RED BEANS & RICE

Yield: 4 servings

2 cup Red kidney beans, soaked
2 ea Bay leaves
1 1/2 cup Onion, chopped
1/2 tsp Thyme
3 ea Garlic cloves, minced
3/4 cup Fresh parsley, minced
1 cup Diced green bell pepper
1 tsp Salt
2 tbsp Red miso
4 cup Freshly cooked brown rice
Chopped scallions to garnish

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.