Adam's Red Beans and Rice Paella

Adam Tomjack

This is my own red beans and rice paella. I'm sure it's insultingly non-traditional.

I use a combination of Andouille and smoked sausage to keep the heat down for the tenderhearts in my family. You can dice the celery, but I like to slice it to keep it identifiable at the end.

Bacon
				Cook until fully rendered and brown.
	4		strips (about 4 oz) bacon, chopped fine	Cook until fully rendered and brown.
Aromatics
				Soften.
	1		med onion, chopped small (2 parts)
	1	small	green or red bell pepper, chopped small (1 part)
	1		celery rib, sliced (1 part)

				Until fragrant, ~30 sec.
	4	cloves	garlic
	1	t	cumin seed, or ground
	1	t	dried oregano
Toast Rice
				Until edges are translucent, ~3 min.
	1 3/4	c	(370 g) rice	Until edges are translucent, ~3 min.
Simmer
				Bring to a boil. Reduce to med-low and simmer until liquid is absorbed and bottom has developed a toasty crust, 20-25 min.
	14	oz	Andouille, smoked, or other sausage, halved lengthwise, sliced 1/4 inch
	4	c	chicken stock
	1		bay leaf
	2		(15 oz) cans kidney beans, drained
	1 1/2	t	red wine vinegar
	1/4	t	liquid smoke