1 tablespoon olive oil
1/2 cup diced bacon
1 1/2 cup chopped onions
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock (5-6oz size)
2 cups dried red kidney beans, soaked overnight
1 teaspoon Creole seasoning
1 teaspoon Worcestershire sauce
2 quarts chicken stock
1 teaspoon salt
1 1/2 cup cooked long-grain white rice, warm
6 tablespoons chopped green onions
Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.
Add the beans and cook for 2 minutes. Stir in the Creole seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally.
Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock. To serve, ladle a generous cup of the soup into each individual bowl. Top each serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the green onions.