1/2 lb. dry red or kidney beans, soaked overnight
5 c. water
1/2 tsp. thyme leaves, crushed
1 bay leaf
1 lg. green pepper, chopped
1 lg. onion, chopped
3 cloves garlic, minced
1 tsp. crushed red pepper
1 tbsp. catsup
1 c. converted rice

Drain beans. Combine beans, water, thyme, bay leaf, green pepper, onion, garlic, red pepper, and salt in Dutch oven or large saucepan. Bring to a boil. Reduce heat; simmer gently uncovered 1 1/2 to 2 hours or until beans are tender. Stir in catsup. Add more water if mixture is too thick. Cook rice according to directions. Discard bay leaf. Serve beans over rice. 5 to 6 servings.