Red Beans and Rice

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

Table salt

1 pound small red beans (about 2 cups), rinsed and picked over

4 slices bacon (about 4 ounces), chopped fine (see note)

1 medium onion, chopped fine (about 1 cup)

1 small green bell pepper, seeded and chopped fine (about ½ cup)

1 celery rib, chopped fine (about ½ cup)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

1 teaspoon fresh thyme leaves

1 teaspoon sweet paprika (see note)

2 bay leaves

¼ teaspoon cayenne pepper

Ground black pepper

3 cups low-sodium chicken broth

6 cups water

8 ounces andouille sausage, halved lengthwise and cut into ¼-inch slices (see note)

Basic White Rice (see related recipe)

1 teaspoon red wine vinegar, plus extra for seasoning

3 scallions, white and green parts, sliced thin

Hot sauce (optional)

Directions at americastestkitchen.com

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