1 leek, halved lengthwise, thinly slice crosswise, and washed well
1 green bell pepper, ribs and seeds removed, diced
1 lb dried red kidney beans
4 slices bacon
2 celery stalks, thinly sliced crosswise
1 tsp dried thyme
Coarse salt
Ground pepper
2 cups cooked white rice
Instructions
In a 5 qt 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 salt & pepper. Cover; continue cooking until bell pepper is tender; about 20 mins more.
To serve, discard bacon slices, if desired; stir in 2 cups cooked white rice.
Originally Submitted
8/18/2010
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