Instructions: Soak the beans overnight or use the quick soak method.

Heat the oil in a heavy saucepan or Dutch oven. Saute the onions over low heat, stirring frequently, covered, until the onions are carmelized to a rich golden brown, about 15 minutes. Stir in the garlic and saute, uncovered, about 3 minutes longer.

Add the beans and the broth. Simmer, covered, for 2 hours, adding more water if needed to keep the beans moist. Add the bay leaf and cinnamon and continue to simmer until the beans are very tender, about 1 hour longer.

Add salt and Tabasco to taste.

Cook the rice until tender and the liquid is absorbed. While the rice is cooking, heat the oil in a large heavy skillet, preferably nonstick, and add the onion, carrot and celery. Saute over medium-low heat, stirring, until tender but not brown, 8 to 10 minutes. Stir in the garlic and saute 2 minutes longer. Add the red onion and pepper and continue to saute until the pepper is crisp-tender, about 3 minutes. Remove from heat. Set aside about 2 tablespoons of the vegetable mixture for garnish. Stir the rest of the vegetable mixture into the cooked rice with a fork, fluffing the rice as you combine the ingredients.

Bring the rice and beans to the table in 2 large serving bowls. To serve, place a spoonful of rice in a shallow soup bowl, then spread rice to the edges. Place a ladleful of beans in the center of the rice, top with reserved vegetables, and serve.

COMMENTS: This is very tasty, but you really need the vegetable saute for the rice to get the best flavor and texture. Beans and plain rice just werent as good.

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