Cajun Red Beans and Rice

• 300 g Dried kidney beans
• 1 large Yellow onion
• 3 pieces Celery
• 1 large Green pepper
• 200 g Smoked pork belly
• 250 g Andouille sausage
• 4 cloves Garlic
• 2 Bay leaves
• 1 tsp Dried thyme
• ½ tsp Cayenne pepper
• 1.25 liters Chicken stock
• 250 g Long-grain white rice
• 1 tbsp Olive oil
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 1.5 liters Water

1. Put the dried kidney beans in a large bowl, cover with the water, and leave to soak for 8–12 hours. Drain and rinse well in a colander.
2. Finely chop the yellow onion, celery and green pepper. Cut the smoked pork belly into small cubes and slice the andouille sausage.
3. Heat the olive oil in a large pot over medium heat. Add the smoked pork belly and cook for 5–7 minutes until it renders some fat and starts to colour.
4. Stir in the andouille sausage and cook for 3–4 minutes to lightly brown. Add the onion, celery and green pepper with the fine sea salt and cook for 8–10 minutes until softened.
5. Add the garlic and cook for 1 minute until fragrant. Stir in the dried thyme, cayenne pepper and black pepper.
6. Add the drained beans, chicken stock and bay leaves. Bring to the boil, then reduce to a gentle simmer and cook uncovered for 75–90 minutes, stirring now and then, until the beans are tender and the pot looks creamy.
7. While the beans simmer, rinse the long-grain white rice until the water runs mostly clear. Cook the rice in a saucepan with enough water to cover by about 2 cm; bring to the boil, cover, then cook on low for 12 minutes and rest off the heat for 10 minutes.
8. When the beans are tender, mash a ladleful against the side of the pot to thicken, then stir back through. Taste and adjust seasoning, then remove the bay leaves and serve the beans over the rice.

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