Red Beans and Rice

1 pound (2 cups) dried kidney beans
2 Tbsp high-heat oil (I used olive oil)
12 ounces Andouille sausage or thick-cut bacon, sliced (I used bacon)
1 yellow onion, diced
3 stalks celery, diced
2 green bell peppers, seeded and diced
4 cloves garlic, minced
1 Tbsp dried thyme
1 Tbsp paprika
2 tsp dried oregano
2 tsp dried basil
1 tsp ground black pepper
1/2 tsp cayenne pepper, or to taste
3 bay leaves
6 to 8 cups stock or water
Salt, to taste
Hot sauce, to taste
3 cups cooked long-grain rice, for serving
1/4 cup chopped green onions

1. Put sorted beans in a large metal bowl and cover with 3 inches cold water.  Soak at room temperature for 4 to 6 hours, adding more water if necessary.  Drain and rinse.
2. Heat oil in a large soup pot over medium heat.  Add sausage or bacon and cook until browned, about 10 minutes.  Stir in onions, celery, pepper, and garlic.  Cook until onions soften, about 10 minutes.  Add thyme, paprika, oregano, basil, pepper and cayenne; cook until fragrant, about 2 minutes.
3. Add beans, bay leaves and stock or water to the pot; bring to a boil.  Reduce heat to medium-low and simmer, covered, until beans are tender, 1 1/2 to 2 hours.  Taste and adjust seasonings, add salt and hot sauce to taste.  Remove 1 cup of beans to a bowl and mash; return to the pot.  Serve over hot long-grain rice sprinkled with green onions.

Source: PCC Taste, March 2015

Try #1 - March 8, 2015
Pretty good, although I'm pretty sure I've made something similar to this before... It made a ton, so it's great for leftovers!  The kids didn't love it, so I'm not sure how often I'll make it.