RED BEANS WITH RICE

Red Beans with Rice image

Slow cooking allows the bacon, thyme and leek flavors to seep into the rice and red beans.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h30m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 316 g, Fat 7 g, Fiber 15 g, Protein 15 g

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