1 1/4 c. dry red beans
3 slices bacon, chopped
2 med. onions, chopped fine
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
3/4 c. brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/3 tsp. pepper

Rinse beans, combine in Dutch oven beans and 3 cups water. Cover and soak overnight. Do not drain. Simmer covered 2 hours, until tender. Drain now and set aside.

Cook bacon until almost crisp in Dutch oven. Add onions and garlic. Cook and stir until tender, not brown. Stir in beans, tomatoes, rice, salt, paprika and pepper. Add 2 cups bean liquid and 2 cups water. Bring to a boil. Simmer one hour stirring occasionally.