Red Beans and Rice

Beans:
4 slices bacon, chopped medium
1 small onion, chopped fine
1 green bell pepper, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves minced
table salt and pepper
1 t. minced fresh oregano leaves
1 t. minced fresh thyme leaves
1/2 t. cayenne pepper
4 bay leaves
1 pound dried red kidney beans, rinsed and picked over
7 cups low-sodium chicken broth
7 cups water
8 oz. andouille sausage, or kielbasa, halved lengthwise and cut into 1/4 inch half-moons,

Rice:
2 T vegetable oil
3 cups long grain white rice
4 1/2 c. water
1 1/2 t. table salt

For the beans:
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 1/2 t salt, 1 t pepper , oregano, thyme, cayenne, bay leaves, beans, broth and water and bring to a boil over high heat.  Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2- 2 1/2 hours
Stir in in sausage and cook until liquid is thick and creamy, about 30 minutes.
For the Rice:
Heat oil in large saucepan over medium heat.  Add rice; cook, stirring constatly for 1-3 minutes, until rice is lightly toasted.  Add water and salt; bring to boil, swirling pot to blend ingredients.
Reduce heat to low, cover with tight lid lined with clean kitchen towel, adn cook until liquid is absorbed, about 15 minutes. 
Turn off heat, let rice stand on burner, still covered to finish cooking, about 15 minutes longer.
To Serve:
Fluff rice with fork.  Season beans with salt and pepper.  Serve over rice


Courtesy of Ruthie