• 1 lb dry small red beans
• 1 large or 2 small cubes vegetable boullion
• 1 to 1-1/2 cups chopped onions
• 1 to 1-1/2 cups chopped celery
• 1 to 1-1/2 cups chopped carrots
• 1 clove garlic or 1 teaspoon oil
• 2-3 shakes of liquid smoke
• 1 15 ounce can chopped tomatos
• 1 cup salsa
• salt and pepper to taste

Soak beans overnight.

Rinse and cook beans in 5 cups of water and vegetable boullion. When cooked, mash up some of the beans to thicken the broth. In another pan sauté the vegetables and add them to beans along with the remaining ingredients. Simmer 20 minutes. Serve over rice.