Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    onions -- diced
   4                    bell pepper -- diced
   1      stalk         celery -- diced
   6                    jalapeno -- minced
   1      tablespoon    cayenne pepper
   1      tablespoon    white pepper
   1      tablespoon    black pepper
   1      tablespoon    paprika
   1      tablespoon    granulated garlic
   1      teaspoon      dry mustard
   1      teaspoon      cumin -- roasted and ground
     1/2  teaspoon      thyme
     1/2  teaspoon      oregano
   2                    bay leaves
     1/2                cube margarine
   6      quarts        red beans
  12      quarts        vegetable broth
   2      quarts        brown rice
   5      dashes        Tabasco sauce
                        to taste salt

Preparation:

Mix together all the spices except the salt. Sauté the onions, bell pepper, celery, and garlic until translucent. Over medium high heat add the spice mixture and 1/2 a cube of margarine. Sauté and stir about 5 to 7 minutes scraping all the good stuff that is sticking to the bottom of the pan. Add the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a simmer. After about an hour, add the rice and continue cooking until the beans are done, about an hour longer. Add water as needed. Adjust salt and serve.