INGREDIENTS

  • 1 leek, halved lengthwise, thinly sliced cross wise
  • 1 green bell pepper, diced
  • 1 lb dried red kidney beans
  • 2 celery stalks, thinly sliced crosswise
  • 1 tsp thyme
  • 4 slices bacon

INSTRUCTIONS

  1. In a 5-quart Crock Pot, combine beans, bacon, leek, celery, thyme, and 10 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 tsp salt and 1/4 tsp pepper. Cover; continue cooking until bell pepper is tender, about 20 minutes more.
  3. To serve, discard bacon slices, if desired (but you would be crazy to); stir in 2 cups cooked white rice.