- 2 tablespoons vegetable oil
- 1 pound slab bacon, cut into 1/4-inch chunks
- 6 ounces andouille sausage, sliced into 1/2-inch disks
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- Kosher salt
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1 pound dry white cannellini beans, soaked overnight in water
- 6 cups low-sodium chicken stock
- 2 cups long grain white rice
- 1/4 cup chopped fresh parsley, for serving
In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.
To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.
Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.