A recipe from Paul Prudhomm with some minor changes from me.
RED BEANS AND RICE
1 pound dry red kidney beans, rinsed and picked over for debris
2 tablespoons vegetable oil
1 large onion, peeled and finely chopped
2 medium green bell peppers, stemmed and finely chopped
4 celery stalks, rinsed, trimmed and finely chopped
6 garlic cloves, peeled and chopped
6 cups water
4 packets Goya Ham Flavored Concentrate
5 bay leaves
2 teaspoons dried thyme leaves
1 1/2 teaspoons ground white pepper
1 1/2 teaspoon dried oregano leaves
3/4 teaspoon ground cayenne pepper
1/2 teaspoon black pepper
1 pound Andouille sausage, sliced
1/2 inch thick
1 tablespoon hot sauce, Tabasco or Frank's Red Hot "Extra Hot"
1 teaspoon Worcestershire sauce
Cooked rice
In a stockpot bring 10 cups of water and 1 teaspoon pickling salt to a rolling boil. Add the beans and boil for 2 to 3 minutes, cover and set aside overnight. Drain and rinse the beans thoroughly before cooking them.
In a large Dutch oven, heat the oil over medium-high heat until hot. Add the onion, peppers and celery. Sauté the vegetables until the onions are translucent.
Add the water and the beans. Bring to a boil over high heat and add the ham concentrate, bay leaves, thyme, white pepper, oregano, cayenne, and black pepper. Stir until toughly combined. Reduce heat and simmer the beans, uncovered, for 2 hours. Add the Andouille and simmer until the beans are tender, stirring every 30 minutes or so. Add boiling water as needed, to keep the beans barely covered.
Remove from the heat and stir in the hot sauce, Worcestershire sauce and season to taste with salt and pepper.
Serve over the cooked rice.
VEGETARIAN VERSION:
• Omit the sausage
• Increase the vegetable oil to 1/4 cup
• Add 1 1/2 teaspoons liquid smoke with the seasonings
