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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 6 |
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Cook's Country; no pre-soaking of beans Ingredients:
4 slices bacon, chopped medium |
1 small onion, minced |
1 green bell pepper, minced |
1 celery rib, minced |
4 garlic cloves, minced |
pepper |
1 teaspoon minced fresh oregano |
1 teaspoon minced fresh thyme |
1/2 teaspoon cayenne pepper |
4 bay leaves |
salt |
1 lb dried red kidney beans, rinsed and picked over |
7 cups low sodium chicken broth |
7 cups water |
1/2 lb andouille sausage, halved lengthwise and cut into 1/4 inch half-moons (or kielbasa) |
4 cups cooked long-grain rice |
hot sauce |
Directions:
1. Cook the bacon in a large Dutch oven over medium heat until lightly browned and the fat has rendered, about 7 minutes.
2. Add the onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water; bring to a boil over high heat.
5. Decrease heat to maintain a vigorous simmer (the mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until the beans are soft and the liquid thickens, 2 to 2 1/2 hours.
6. Stir in the sausage and cook until the liquid is thick and creamy, about 30 minutes.
7. Remove and discard the bay leaves and season with salt and pepper to taste.
8. Serve over hot cooked rice with hot sauce, if desired.
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