Red Beans And Rice With Andouille Sausage

• 4 slices Bacon, Medium Diced
• 1 whole Onion, Chopped Fine
• 1 whole Green Bell Pepper, Cored, Seeds Removed And Chopped Fine
• 1 whole Rib Of Celery, Chopped Fine
• 4 cloves Garlic, Minced
• 1 teaspoon Fresh Oregano
• 1 teaspoon Fresh Thyme
• 1/2 teaspoons Cayenne
• 4 whole Bay Leaves
• 1 pound Dry Kidney Beans
• 7 cups Chicken Broth
• 7 cups Water
• 1/2 pounds Andouille Or Kielbasa Sausage, Cut Into Small Bite-sized Pieces (use More If You Want)
• 6 cups Rice (the Beans Are Served Over This)
• For Serving: Tabasco Or Favorite Hot Sauce

1. 1. In the biggest Dutch oven you own, brown the bacon over medium heat for about 7 minutes.
2. 2. Add onion, bell pepper and celery. Saute another 8 minutes.
3. 3. Add garlic and saute for about a minute longer.
4. 4. Add all of the spices, the beans, the chicken broth and the water. Bring to boil.
5. 5. Lower heat to maintain a good solid simmer, then stir frequently and continue to cook for another 2.5 hours.
6. 6. Add sausage and simmer for another 30 minutes. During this time, cook the rice according to package instructions.
7. 7. Serve the beans over the rice, with Tabasco or other hot sauce available as garnish.

bacon, onion, green bell pepper, rib of celery, garlic, oregano, thyme, cayenne, bay leaves, kidney beans, chicken broth, water, kielbasa sausage, rice

Taken from tastykitchen.com/recipes/soups/red-beans-and-rice-with-andouille-sausage/ (may not work)