Vegetarian Red Beans & Rice

2 C dried red beans 6 C water or vegetable stock 2 bay leaves 3 T olive oil 1 large onion, diced 2 stalks celery, diced 4 - 6 cloves garlic 4 soaked sun dried tomatoes 2 roasted red bell pepper 1/4 tsp. cayenne salt, pepper and hot sauce (preferably Tabasco) to taste 2 C uncooked rice

Wash, sort and soak beans overnight, as per package instructions. Place soaked beans in a large Dutch Oven with water and bay leaves and bring to a boil. Lower heat and continue to cook, uncovered. Meanwhile, heat oil in a large skillet and sauteé onions, celery, garlic and herbs and cook until softened, about 3-4 minutes. Add onion mixture, along with sun dried tomatoes and roasted peppers, to beans. Cover, but leave lid ajar, lower heat and simmer until beans are soft, about 45 minutes. Add rice, cover completely and simmer until rice is cooked, about 25 minutes. Watch carefully and add more water or stock as needed and stir frequently.