This week’s recipe comes direct from Linda Farrell Townsend, the founder and owner of Release Well-Being Center!

“Red Beans and Rice was a family favorite growing up. My mother, Linda Friedrichs Farrell Small, was born in New Orleans and cooked yummy creole meals throughout my childhood. Spicy crab and shrimp boils, gumbo and okra in many forms were a few of the dishes we enjoyed. The dish my mom cooked the most often was Red Beans and Rice. My mom informed me that when red beans and rice are paired, they form a complete protein. I didn’t get the importance of that then but I certainly do now. Very simple to prepare, nutritious and delicious, this recipe is a keeper. I often make it for my boys and they love it as much as I do. Enjoy!”

1 lb red kidney beans
1 yellow onion, diced
4 cloves fresh garlic, minced
1 28 oz can tomato sauce
1 28 oz can whole tomatoes
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon parsley
1 bay leaf
salt and pepper to taste
prepared rice

Soak red beans over night in salted water. Rinse and remove any stones. Put in large pot and cover with 1 inch salted water. Boil for about an hour until beans are soft. Pour the cooked beans and water into a slow cooker and add other ingredients. Cook on medium for 8 hours. Prepare rice and serve red beans over rice. I usually serve with a green salad or hot green vegetable.