Red Beans And Rice

1/2 pound red or kidney beans, soaked overnight

5 cups water

1/2 tsp thyme leves, crushed

1 bay leaf

1 tbsp ketchup

1 large green pepper, chopped

1 large onion, chopped

3 cloves of garlic, minced

1 tsp red pepper, crushed

1 cup converted rice

1) Drain beans and combine with water, thyme, bay leaf, green pepper, ionion, garlic and red pepper in a dutch oven or large saucepan.

2) Bring to a boil then reduce heat. Simmer gently uncovered 1 1/2 to 2 hours, until beans are tender. Stir in ketchup adding more water if mix is too thick.

3) Cook rice according to directions. Discard the bay leave and serve beans over rice.