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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | Beans, red, dried | 4 | medium slices (packed 20/lb) | bacon | 1 | medium (2-1/2" dia) | Onion, chopped finely | 1 | small | green pepper, finely chopped or favoite color | 1 | stalk, medium (7-1/2" - 8" long) | celery, diced | 1 | tablespoon | garlic minced | 1 | teaspoon | thyme fresh | 1 | teaspoon | Paprika | 1 | dash | black pepper, ground | 1 | dash | salt | 3 | cups | chicken broth - low sodium | 6 | cups (8 fl oz) | water | 2 | teaspoons | red wine vinegar | 2 | cups | rice cooked | 3 | medium (4-1/8" long) | green onions, sliced thin | 1 | teaspoon | hot pepper sauce to taste | 2 | leaves | bay leaf | 1/4 | teaspoon | cayenne pepper |
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Steps
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Sequence
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Step
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| | 1 | Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. | | 2 | Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes. | | 3 | Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired. |
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