1 c. dried pinto beans, washed and drained
3 c. water
1 med. onion, chopped
1 clove garlic, chopped
1 rib celery, chopped
1 lg. bay leaf, crushed
3 c. cooked rice
Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1 1/2 to 2 hours. Add onions, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add hot water. Two tablespoons sugar improve the whole effect. Add parsley a few minutes before serving. Serve on mounds of rice. Serves 4. A Louisiana treat!
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