Red Beans and Rice

Here is the vegetarian version of this recipe. It's great with any kind of rice, but using one of those saffron rice packets along with regular rice is especially good! We also like serving corn muffins on the side.

Red Beans and Rice

3 16 oz cans kidney beans
2 C water
1/4 C fresh parsley or cilantro
1/2 C butter
3 cubes vegetable bouillon (beef is also good if you don't need a strictly vegetarian dish)
1 large onion, diced
~4 cloves garlic, crushed (more is good if you like garlic)
1 Tb dry mustard
cayenne pepper to taste

1. Combine all ingredients. Simmer over medium heat, stirring every 15 minutes, until beans are creamy.
2. Cover and let simmer for 20 minutes.
3. Serve with rice.