RED BEANS, RICE AND SAUSAGE SOUP

Red Beans, Rice and Sausage Soup image

Provided by @MakeItYours

Number Of Ingredients 16

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1 lb dry red kidney beans
7 oz (half of a 14 oz package) polska kielbasa, diced
1/2 lb ground mild Italian sausage
1 medium-small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
3 ribs of celery, diced
2 Tablespoons light brown sugar
2 teaspoons dried thyme
1 teaspoon Kosher salt
1/4 cup apple cider vinegar
8 cups chicken stock or broth (I prefer stock)
1/8 cup Tabasco
1-1/2 cups batsmati rice, cooked (1/2 dry with one cup of water will make this amount)
1/4 cup chopped scallions
5 oz fresh baby spinach leaves

Steps:

Pick through dry beans to remove any pebbles and rinse them well. Soak them overnight in a large covered pot with cold water to cover by 3". In the morning drain and rinse them well. Place beans back in the pot adding 6 cups of cold water. Bring to a boil and turn down the heat to very low. Cover pot, but stick around for a few minutes and make sure water does not bubble over. Check beans for doneness after one hour. If they are still hard continue to simmer on low until done, usually another 15-30 minutes. Add more water if necessary. When beans are done drain them (they can also be refrigerated for a few days at this point).
In a large, heavy bottomed soup pot (I used my 7 quart Dutch oven), saute kielbasa and ground sausage over medium heat (make sure to brown well); 5-7 minutes. Add onion, bell peppers, celery, brown sugar, thyme and salt. Continue cooking and stirring often for another 7-9 minutes while the veggies soften. Deglaze the pot with the apple cider vinegar, scraping up any browned areas.
Add stock, all the cooked beans, Tabasco and rice; bring to a simmer. Stir in scallions and spinach just before serving.