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1 tablespoon olive oil
4 strips thick-cut bacon
½ pound smoked sausage, cut into ½-inch circles
1½ cups diced yellow onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 tablespoon minced garlic
1 pound red kidney beans, soaked overnight and drained
2 bay leaves
8 cups chicken stock or water
½ teaspoon salt
½ teaspoon fresh cracked black pepper

1. Set an Emerilware 6-quart stock pot over medium heat and add the olive oil.
2. Once hot, add the bacon to the pan and cook, stirring occasionally until most of the fat has rendered and the bacon is crispy, about 7 to 8 minutes.
3. Add the sausage to the pan and cook until lightly caramelized, about 5 minutes.
4. Add the onions, green and red bell peppers to the pan and cook, stirring occasionally until wilted and lightly caramelized, about 10 minutes.
5. Place the garlic in the pan and cook until fragrant, about 1 minute.
6. Add the red beans, bay leaves and chicken stock to the pan and bring to a boil.
7. Reduce the heat to medium low and continue to cook the beans, stirring occasionally, until most of the water has been absorbed and the beans are tender, about 2½ hours.
8. Season with the salt and pepper and stir to combine.
9. Serve over white rice.

Yield: about 2½ quarts beans, 6 to 8 servings