1 1/8 cups dry red beans or dry red kidney beans (1/2 lb.)

3 cups water

1/2 cup chopped onion

2 cloves garlic, minced

1 bay leaf

3/4 tsp. salt

1/2 tsp. fennel seed, crushed

1/4 to 1/2 tsp. ground red pepper

3 cups water

2 cups hot cooked rice

Rinse beans. In a large saucepan combine beans and the 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, soak by placing beans and the 3 cups water in a bowl. Cover and set in a cool place for 6 to 8 hours or overnight.)

Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.

Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice.