Red Beans And Rice With Andouille - cooking recipe

Ingredients

1 1/2 lbs dried domingo roja beans
6 slices bacon, chopped
2 large onions, finely chopped
2 green peppers, chopped
3 celery ribs, finely chopped
7 garlic cloves, crushed through garlic press
24 ounces aidells andoullie sausages, sliced in half lengthwise, then in 1/4-inch half rounds
1 1/2 teaspoons fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 1/2 teaspoons sea salt
4 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
8 -10 cups filtered water
1 cup fresh parsley, chopped
1 bunch scallion, thinly sliced
1 1/2 tablespoons red wine vinegar
2 cups long grain white rice
3 cups filtered water

Preparation

While the beans are brining, chop / slice the vegetable and meat ingredients.
Saute the bacon in a large dutch oven over medium heat until it has rendered most of its fat, but only slightly started to brown.
Add the onions and a pinch of salt and cook until translucent, about 8 minutes.
Add the bell pepper and celery, cook 4 minutes until starting to soften on the edges. Then add garlic and cook until fragrant, about 1 minute.
Move the bacon vegetable mixture to the sides of the pan, add the sausage in the middle and lightly brown both sides.
Add the spices (black pepper, cayenne, salt, bay leaves, basil, and sage), drained beans, and water, making sure the beans are submerged by at least 1\". Bring to a boil, boil 15 minutes.
Cover and reduce heat to simmer for 1.5-2 hours until beans are cooked through and creamy. You may need to add hot water to keep beans submerged.
Combine rice and 3 cups water and cook according to package instructions.
Remove 1 cup of beans and coarsely mash, then add back to bean pot. Stir in the chopped parsley and scallions. Continue to cook uncovered for 15 minutes until the sauce is creamy.
Remove beans from heat, stir in vinegar, and serve over rice.