Meatless Red Beans and Rice

Rinse beans.

In a large saucepan combine beans and the 3 cups water.

Bring to boiling; reduce heat.

Simmer for 2 minutes.

Remove from heat.

Cover and let stand 1 hour.

(Or, soak by placing beans and the 3 cups water in a bowl.

Cover and set in a cool place for 6 to 8 hours or overnight).

Drain beans in a colander and rinse.

Return beans to the saucepan.

Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water.

Bring to boiling; reduce heat.

Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.

Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or till a thick gravy forms.

Discard bay leaf.

Serve over rice.