2 qts. red kidney beans 1 quart raw rice 6 quarts strained tomato 1/2 cup brown sugar

3 cups chopped onion

3/4 cup oil or fat 3 tablespoons salt 1 teaspoon paprika

Soak beans twelve hours or more; drain. Cover with cold water, add one teaspoon soda, parboil fifteen minutes; drain. Add one tablespoon salt, and boiling water barely to come to top; cook slowly until soft, adding water if necessary to prevent burning. There should be a small amount of thick juice when done.

Parboil rice five minutes or more in boiling water; it should be about half done. Drain.

Strain tomatoes; add finely chopped onion, oil, two tablespoons salt, sugar, and paprika. Arrange beans and rice in layers in casseroles, having bottom of beans and top of rice. Add sauce, lifting bean mixture with fork to allow sauce to moisten all parts. Bake thirty minutes or more in moderate oven.