Red Bean Soup

This is the way I like my red beans -- simple! Like all bean dishes this soup is better the second day.

Red Bean Soup

1 pound package dried Red, Kidney or Pinto beans

8 slices meaty bacon, 1/2-inch dice

1 large white onion, chopped

2 celery stalks, with leaves, chopped

2 garlic cloves, minced

1 bay leaf

1/4 teaspoon black pepper

2 8-ounce can tomato sauce

6 cups boiling water

Garnish: Hot pepper sauce

Soak the beans overnight, then discard water.

Put beans, bacon, onion, celery, garlic, bay leaf, pepper, tomato sauce and boiling water in a soup pot; cook slowly until the beans are soft, about 2-3 hours.

Serve in warm bowls with a good splash of hot pepper sauce.