Red Beans With Rice Recipe

Ingredients

1 leek halved lengthwise, thinly sliced crosswise, and washed well

1 green bell pepper, ribs and seeds removed, diced

1 pound dried red kidney beans

Ground pepper

4 slices bacon (or 6 ounces salt pork)

1 teaspoon dried thyme

Coarse salt

2 celery stalks, thinly sliced crosswise

2 cups cooked white rice

Preparation

In a 5-quart slow cooker, combine beans, bacon, leek, celery, thyme, and 6 cups water. Cover; cook on high setting until beans are tender, about 4 hours (do not uncover while cooking).

Stir in bell pepper; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover; continue cooking until bell pepper is tender, about 20 minutes more.

To serve, discard bacon slices, if desired; stir in 2 cups cooked white rice.