MONTREAL -- Warming, low-cost, easy to cook and eat: the multitude of interesting recipes in Julie Van Rosendaal and Sue Duncan's Spilling the Beans (Whitecap, $29.95) suits the season.

Red Beans and Rice

Serves 4 to 6

Vegetable or olive oil

1 onion, chopped

2 stalks celery, chopped

1 red or yellow bell pepper, seeded, chopped

3 to 4 garlic cloves, crushed or chopped

4 cups cooked red kidney beans, or 2 cans (540 mL size), drained

4 to 5 cherry tomatoes, chopped, or 1 can (398 mL) diced or stewed tomatoes

¼ cup Pickapeppa sauce*

Hot, cooked rice

* Jamaican seasoning available at West Indian and other specialty food stores. Possible substitutes: HP, A1 or Worcestershire sauce, but these are not as sweet.

In a large, heavy saucepan over medium heat, coat pan with a little oil and cook onion, celery, pepper and garlic for about 10 minutes, until the onions start to turn golden. Add beans, tomatoes and sauce and bring to a simmer. Lower heat to very low, cover and cook gently for about an hour, stirring occasionally, until thickened. Add a little water, stock or tomato juice if mixture becomes too thick.

Beans may be cooled and refrigerated for a day or two, then reheated.

Serve hot over rice.