Red Beans and Rice

Great winter's day meal. It makes 8 hearty servings, so you may want to cut in half, or eat leftovers like we do :)

Ingredients:
4 slices bacon, chopped medium
1 small onion, chopped fine
1 bell pepper, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves, minced
salt and pepper
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme leaves
1/2 teaspoon cayenne pepper
4 bay leaves
1 pound dried red kidney beans, rinsed
7 cups low-sodium chicken broth
7 cups water
3 andouille sausage links, halved lengthwise and cut into 1/4 inch slices
2 tablespoons oil
3 cups long-grain white rice
4 1/2 cups water
1 1/2 teaspoons salt
Hot pepper sauce

Directions:

• Cook bacon in Dutch oven over medium heat until lightly browned, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently about 8 minutes, or until softened. Stir in garlic and cook until fragrant, about 30 seconds.
• Add 1/2 teaspoon salt, 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, beans, broth and water. Bring to a boil over high heat.
• Reduce heat to maintain vigorous simmer, and cook uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
• Stir in sausage and cook until liquid is thick and creamy, about 30 minutes.
• For rice, heat oil in large saucepan over medium heat. Add rice and cook stirring constantly for 1-4 minutes until rice is lightly toasted.
• Add water and salt; bring to boil.
• Reduce heart to low, cover with tight lid lined with kitchen towel, and 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.
• Fluff rice with fork. Season with salt and pepper. Serve over rice with hot sauce to taste.