1 vidalia onion, chopped
2 cloves of garlic, minced
1/2 green pepper chopped
1/2 red pepper chopped
4 cups vegetable stock or 4 cups water with 3 bouillon cubes
4 cans red beans, rinsed and drained
1 14 ounce can chopped tomatoes
1 tsp (salt free) Creole seasoning
1/2 tsp cumin
salt and pepper to taste
hot pepper sauce to taste
1 sprig thyme
1 bay leaf
In a heavy saucepan over medium heat add 1 Tbsp olive oil, add peppers, garlic and onion and saute until soft. Add rest of ingredients and simmer for 15-20 minutes. Add more broth or water if beans get dry.
Serve over rice, with hot sauce.