Original Recipes:

• Serious Eats

Ingredients:

• 1 pound red kidney beans
• 5 oz (3) hebrew national hot dogs
• 11 oz bacon
• 1 onion
• 1 pint chopped frozen green bell pepper
• 1 pint chopped frozen celery
• 4 medium cloves garlic minced
• 5 grams cayenne pepper
• 10 - 20 grinds of black pepper
• 1 tsp dried thyme
• 1 large sage leaf
• 3 bay leaves
• 2 Tbsp apple cider vinegar

Steps:

1. Place beans in a large bowl
2. cover with cold water
3. Add 2 tablespoons (30g) kosher salt and stir until dissolved.
4. Set aside at room temperature for 8 to 16 hours.
5. Drain and rinse.
6. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering
7. add bacon and cook for 5 minutes
8. add hot dogs and cook for 5 minutes more
9. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 18 minutes.
10. Add garlic and cook, stirring, until fragrant, about 45 seconds.
11. Add cayenne pepper, sage, and black pepper. Cook, stirring, until fragrant, about 30 seconds.
12. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups
13. Bring to a boil and reduce to a bare simmer.
14. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
15. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
16. Season with cider vinegar, taste, adjust seasoning.
17. Serve in about equal proportions over white rice.