1poundsmall red beans, about 2 cups, rinsed and picked over
4slicesbacon, about 4 ounces, chopped fine
1medium onion, chopped fine (about 1 cup)
1small green bell pepper, seeded and chopped fine (about 1/2 cup)
1celery rib, chopped fine (about 1/2 cup)
3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1teaspoonfresh thyme leaves
1teaspoonsweet paprika
2bay leaves
1/4teaspooncayenne pepper
1/4teaspoonground black pepper
3cupslow-sodium chicken broth
6cupswater
8ouncesandouille sausage, halved lengthwise and cut into 1/4-inch slices
1teaspoonred wine vinegar, plus extra for seasoning
White Rice
3scallions, white and green parts, sliced thin
Hot sauce
Instructions
In a large bowl dissolve 3 tablespoons salt in 4 quarts cold water. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Heat bacon in a large Dutch oven over medium heat, stirring occasionally, until browned, about 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, about 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 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.
Stir in sausage and 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 hot sauce.