Red Beans & Rice

INGREDIENTS
Table salt
1 pound small red beans (about 2 cups), rinsed and picked over
4 slices bacon (about 4 ounces), chopped fine
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
1 celery rib, chopped fine (about 1/2 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon fresh thyme leaves
1 teaspoon sweet paprika
2 bay leaves
1/2 teaspoon cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
4 andouille sausages, halved lengthwise and cut into 1/4-inch slices (see note)
1 teaspoon red wine vinegar, plus extra for seasoning
Basic White Rice (recipe follows)
3 scallions, white and green parts, sliced thin
Tabasco Sauce (optional)

NOTES before starting:

• If possible, use 5 qt. (or larger) caste iron dutch oven.
• Hot sauce? no! Use Tabasco!

DIRECTIONS
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 a 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.