Red Beans and Rice

Red Beans and Rice

Serves 8 to 10

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

4	slices  bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib  celery , chopped fine
4	cloves  garlic , minced
	Ground black pepper
1	teaspoon  minced fresh oregano leaves
1	teaspoon  minced fresh thyme leaves
1/2	teaspoon  cayenne pepper
4	bay leaves
	Table salt
1	pound  dried red kidney beans , rinsed and picked over
7	cups  low-sodium chicken broth
7	cups  water
1/2	pound  andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups  cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)