Rinse beans. In a large saucepan combine beans and 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 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, stiring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice. Serves 4

(kmonasco@qnet. Com) on 23-Fy, , eb-97.