Chef John's Creole-Style Spicy Red Beans & Rice

Ingredients:

1 pound dry red kidney beans
3 quarts water
1 green bell pepper, chopped
1 onion, chopped
4 stalks celery, chopped
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons Creole seasoning
3 cloves garlic, minced
1 (16 ounces) package smoked sausage, cut into
1 1/2-inch pieces
2 cups water
1 tablespoon margarine
1 cup uncooked white rice

Directions:


1.Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.

2.Drain kidney beans, transfer to a large soup pot and cover with 3 quarts fresh water.

3.Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.

4.Cover the pot, place over medium heat, and bring to a boil.

5.Reduce heat to low and simmer until beans are tender, about 4 hours.

6.Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.

7.About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.

8.Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.

9.Serve red beans over cooked rice.