Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
     1/2           cup  bacon -- diced
  1 1/2           cups  onions -- chopped
     1/4           cup  green bell peppers -- chopped
  1         tablespoon  garlic -- minced
  4                     bay leaves
  6             ounces  andouille sausage -- sliced
  1              small  smoked ham hocks -- (5-6oz)
  2               cups  dried red kidney beans -- soaked overnight
  1           teaspoon  creole seasoning
  1           teaspoon  worcestershire sauce
  2             quarts  chicken stock
  1           teaspoon  salt
  1 1/2           cups  cooked long-grain white rice -- warm
  6        tablespoons  green onions -- chopped

Preparation:

1. Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. 2. Add the beans and cook for 2 minutes. Stir in the Creole seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occaisionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock. 3. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the green onions. Makes 7 cups, 6 hearty first-course servings.

Nutritional Information:

2022 Calories (kcal); 117g Total Fat; (55% calories from fat); 104g Protein; 106g Carbohydrate; 341mg Cholesterol; 21619mg Sodium