Red Beans and Rice

1. Soak the beans

Dissolve three tablespoons of table salt in four quarts of cold water and add the small red beans. Allow them to soak for at least 8 hours, up to 24 hours. After soaking, drain and rinse the beans thoroughly.

2. Cook the bacon

In a large Dutch oven, cook the chopped bacon over medium heat until it is browned and the fat has rendered, about 5 to 8 minutes.

3. Cook the vegetables

Add the finely chopped onion, green bell pepper, and celery to the Dutch oven with the bacon. Cook these vegetables, stirring occasionally, until they are softened, around 6 to 7 minutes.

4. Add garlic and spices

Stir in the minced garlic, fresh thyme leaves, sweet paprika, bay leaves, cayenne pepper, and a quarter teaspoon of ground black pepper. Cook this mixture, stirring constantly, until it is fragrant, about 30 seconds.

5. Add beans and liquids

Add the soaked and drained beans to the pot along with three cups of low-sodium chicken broth and six cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer. Allow the beans to cook for 45 to 60 minutes, until they are just soft and the liquid begins to thicken.

6. Add sausage and vinegar

Stir in the sliced andouille sausage and one teaspoon of red wine vinegar. Continue to cook the mixture for about 30 minutes, until the liquid is thickened and the beans are tender and creamy.

7. Season and serve

Season the dish to taste with salt, ground black pepper, and additional red wine vinegar if desired. Serve the red beans over cooked white rice, garnished with sliced scallions. Pass hot sauce at the table for those who like an extra kick.