Red Beans and Rice | Bruns Cookbook

Ingredients

• 1 cup red beans
• 1¾ cups Berta's Chicken Stock (see Index) or canned broth
• 1 cup drained crushed canned tomatoes
• ¾ cup water
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• ½ teaspoon salt
• ¼ teaspoon Tabasco sauce
• 4 ounces slab bacon, rind removed cut into ½ -inch cubes
• 1 small onion, minced
• 2 cloves garlic, minced