Ingredients
4 lbs red beans    
 2 gal water    
 3  bay leaves    
 3 Tbsp pepper, ground black    
 1 lb onions, diced    
 1 No. 10 can tomatoes, crushed    
 1/4 cup canola oil    
 3 lbs rice, preferably brown, raw    
 1 lb onions, diced    
 1 lb celery, diced    
 1 lb green pepper, diced    
 1 gal vegetable stock, unsalted    
 1 No. 10 can tomatoes, crushed    
 3 Tbsp cayenne pepper    
 1/4 cup salt-reduced soy sauce

Directions             
 Soak beans overnight. Drain, add water, pepper and bay leaves. Bring to a 
boil, lower heat and simmer until beans begin to split. Add onions and 
tomatoes and continue to simmer, uncovered, until beans are tender (add 
more water if necessary). In a large, heavy pot with a tight lid, heat Canola 
Oil. Add rice and cook, stirring constantly, over high heat until rice is toasted. 
Add onions, celery, green pepper, stock, tomatoes and cayenne. Bring to a 
boil, reduce heat to very low, cover and cook until rice is tender (45 minutes). 
Stir in soy sauce. Serve beans over rice. Makes 50 servings.

(Source: Healthwise Quantity Cookbook)