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Vegetable Luncheon

1 pound kidney beans

2 cups cooked tomatoes, fresh

1 cup diced carrot or canned

I green pepper

½ cup rice

1 large onion

1½ dozen large mushrooms

Soak the beans in cold water overnight. Drain and cook in boiling water slowly for about four hours. A ham-bone or a piece of bacon cooked with them adds to the flavor. Drain, and add chopped carrots, pepper, thinly sliced onion and tomatoes. Simmer until tender. Boil rice separately in salted water, drain and add to the vegetables. (The rice water should be saved to use in soups or gravies.) Garnish with sautéd green peppers and mushrooms.

Serve with some milk, egg or cheese dish.