1 1/8 cups dry red beans or dry red kidney beans (1/2 lb.)
  3 cups water
  1/2 cup chopped onion
  2 cloves garlic, minced
  1 bay leaf
  3/4 tsp. salt
  1/2 tsp. fennel seed, crushed
  1/4 to 1/2 tsp. ground red pepper
  3 cups water
  2 cups hot cooked rice
 Rinse beans. In a large saucepan combine beans and the 3 cups water.
 Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from
 heat. Cover and let stand 1 hour. (Or, soak by placing beans and the
 3 cups water in a bowl. Cover and set in a cool place for 6 to 8
 hours or overnight.)
 
 Drain beans in a colander and rinse. Return beans to the saucepan.
 Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3
 cups fresh water. Bring to boiling; reduce heat. Cover and simmer
 about 2 1/2 hours or till beans are tender, adding more water, if
 necessary, and stirring occasionally. 
 
 Uncover and simmer, stirring occasionally, for 15 to 20 minutes more
 or till a thick gravy forms. Discard bay leaf. Serve over rice.