- 1 tablespoon olive oil
- 1/2 cup diced bacon
- 1 1/2 chopped onions
- 1/4 cup chopped green bell peppers
- 1 tablespoon minced garlic
- 4 bay leaves
- 6 ounces sliced andouille sausage
- 1 small smoked ham hock (about 5 to 6 ounces)
- 2 cups dried red kidney beans, soaked overnight
- 1 tablespoon Emeril's Creole Seasoning
- 1 teaspoon Worcestershire sauce
- 2 quarts Basic Chicken Stock, plus more if needed
- 1 teaspoon salt
- 1 1/2 cups cooked long-grain white rice, warm
- 6 tablespoons chopped green onions
Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.
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 occasionally, or until the beans are nearly tender. Add the salt, cover the pot, and cook for 15 minutes longer, or until tender. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock (or remove the meat from the bone and shred it, then stir it into the soup). The soup should be fairly brothy. If it becomes too thick during cooking, stir in a bit more stock or water.
To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and sprinkle each with 1 tablespoon of the green onions.