1 pound small red beans, 2 cups. (I prefer Goya)
4 slices bacon, chopped fine
1 medium onion, chopped fine. (about 1 cup)
1 green pepper, seeded and chopped fine (about a 1/2 cup)
1 celery rib chopped fine (about 1/2 cup)
3 medium garlic cloves, inched or pressed
1 tsp fresh thyme leaves
1 tsp sweet paprika
2 bay leaves
1/4 tsp cayenne pepper
Ground black pepper
3 cups low sodium chicken broth
6 cups water
8 ounces andouille sausage, halved lengthwise and cut into 2/4 inch slices
Basic white rice
1 tsp red wine vinegar, plus extra for seasoning
3 scallions, white and green parts, sliced thin
Dissolve 3 Tbsp salt in 4 quarts cold water in a large bowl or container.
Add beans remove unsubtle ones and soak at room temperature overnight - anywhere from 12 to 24 hours.
Drain the beans, rinse well and pick out any bad beans.
Heat the bacon in a large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 ton8 minutes.
Add the onion, green pepper and celery.
Cook, stirring frequently, until the vegetables are softened, 6 to 7 minutes.
Stir in the garlic, thyme, paprika, bay leaves, cayenne pepper and 1/4 tsp black pepper. Cook until fragrant, about 30 seconds.
Stir in the beans, broth and water, bring to a boil over high heat. Stir.
Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
Stir in the andouille sausage and 1 tsp red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt and pepper, add a few drops more of red wine vinegar.
Serve over rice (see basic rice recipe), sprinkle with chopped scallions, those that want it hotter can add a few drops of hot sauce when served.