Nana's Red Beans and Rice

2 cups or 1 lb. pkg. light red kidney beans
2 quarts tap water
2 medium yellow onion, raw, diced
2 medium carrots, raw, shredded
1 green bell pepper, raw, diced
2 stalks celery, raw, diced
2 8 oz. cans tomato sauce
1 cup refried beans
salt to taste, approx. half a tsp.
black ground pepper to taste, approx. half a tsp.
chili pepper ground to taste, approx. two tbsp.
garlic powder, to taste, approx. 1 tbsp.
olive oil, 1 tbsp.

Soak beans in warm water for four hours or overnight in cold water. Bring beans to a boil and cook at medium, covered. Fry pepper, onions, celery in olive oil until softened and add to beans as soon as they start to bboil along with tomato sauce seasoning and shredded carrots. All season;ing should be adjusted to taste. Stir occasionally until beans are soft. Add refried beans to thicken. Serve over cooked rice.

Serving Size: makes 16 1- cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user MARIESOL33.