1/2 cup water
 1 onion, chopped
 1 green pepper, chopped
 2 bunches scallions, chopped
 2 cloves garlic, minced
 1 8 ounce can tomato sauce
 1 tablespoon Worcestershire sauce
 1 teaspoon Dijon mustard
 1/2 teaspoon ground oregano
 1 bay leaf
 1/16-1/8 teaspoon cayenne pepper
 1/2-1 1/2 teaspoons Tabasco sauce
 fresh ground pepper to taste
 4 cups cooked small red beans (3 15 ounce cans, drained and rinsed)
 
 Place water in a  large saucepot with the onion, green pepper, scallions
 and garlic. Cook, stirring occasionally, over low heat for 10 minutes.
 Add remaining ingredients. Cook, covered, over low heat for 20 minutes.
 Remove bay leaf. Serve over brown rice.
 
 Hint:
 This is very spicy if you use the maximum amount of cayenne and
 Tobasco. Use the lesser amount to begin with and add more if your taste
 buds permit.
 
 Note:
 We cook one cup of brown rice in two cups of water and mix
 it with the beans before serving. This dilutes the spicing, so you may 
 want to use the maximum or even more. Various kinds of wine, soy sauce
 or sake can be used in place of the water. 
 
 Makes: 4-5 servings.
 Source: The McDougall Newsletter vol. 8 no. 6 November/December 1994