1/2 pound dry kidney beans, sorted and rinsed
7 C. vegetable stock or chicken broth
1 yellow onion, chopped
1 green pepper, chopped
1 1/2 C. celery, chopped
2 cloves garlic, minced
2 bay leaves
4 C. hot cooked rice
Salt to taste
Freshly ground pepper

Cook and drain beans. In a large pan, heat vegetable stock (or chicken broth). Add the beans, onion, green pepper, celery, garlic, and bay leaves. Bring to a boil, reduce heat, cover and simmer for 1 hour. While beans are cooking, prepare rice according to package directions. Continue cooking the beans until they become tender. Watch the pot carefully to prevent scorching of beans. Add more water to the pot as needed. When beans are tender, remove bay leaves, and serve over hot cooked rice in a large bowl. Salt and pepper to taste.