New This Month

Red Beans with Rice

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

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2004


  • 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


  1. 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).

  2. 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.

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

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