1 pint kidney beans

1 pint tomatoes

1 good-sized onion

3 pimientos

2 tablespoonfuls oil or butter

1 teaspoonful salt

Wash and soak the beans over night. Next morning, cover with fresh boiling water, bring slowly to boiling-point; simmer for thirty minutes; drain, and throw the water away; cover with fresh boiling water and simmer gently until tender - about one hour. Chop the onion and pimientos; put the oil or butter in a saucepan, add the onion and pimientos; shake over the fire until the onion is soft, add the tomato and salt. Drain the beans, add them to the sauce, simmer gently thirty minutes. Serve in a border of carefully boiled rice.