Serves: 5
Start to Finish: 1 hour 15 minutes

5	slices bacon
½	green bell pepper, seeded and chopped
2	ribs celery, chopped
2	cloves garlic, minced
1	teaspoon salt
½	teaspoon black pepper
¼	teaspoon ground sage
¼	teaspoon dried thyme
1/8	teaspoon cayenne pepper
1	bay leaf
2	15-ounce cans red kidney beans, un-drained
6	ounces Andouille sausage, sliced into ½ inch disks
1	cup water
½	tablespoon cider vinegar
2½	cups steamed white rice

1.  In large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon from Dutch oven and set aside to cool. When cool, crumble bacon.
2.  Add bell pepper and celery to Dutch oven and sauté until browned on edges, about eight minutes. Stir in garlic and spices. Cook 30 seconds. Stir in beans, sausage, crumbled bacon, water and cider vinegar. Bring to boil reduce heat and simmer 1 hour.
3.  Serve red beans over steamed rice with Louisiana hot sauce.

Per Serving:  369 cal., 8 g fat (3 g sat. fat), 28 mg chol., 1133 mg sodium, 151 mg pot., 53 g carb., 3 g sugar, 12 g fiber, 22 g pro.