2 cups water
               1 cup dried red kidney beans
               2 slices cubed lean bacon
               1/2 cup chopped onion
               1/2 cup chopped celery
               1/4 cup chopped bell pepper
               1 minced garlic clove
               2 tsp. cayenne pepper
               1 cup uncooked long grain rice

               In a large pot, heat water and beans to boiling, boil 2 minutes,
               cover and remove from heat.  Let stand one hour.  Add additional
               water to beans if necessary to cover.  Heat to boiling, reduce
               heat.  Cover and simmer 1 hour.  In a med. skillet, cook remaining
               ingredients except rice, until vegetables are tender and bacon is
               crisp.  Drain well.  Add to beans, heat to boiling, cover and
               simmer 20 minutes.  Do not lift cover or stir. Remove from heat,
               fluff with fork.