Spicy Red Beans and Rice

I've only had Cajun food on a few occasions, so I don't know how true this dish is to traditional red beans and rice, but I thought it was pretty tasty. It takes a long time to make and serves a lot of people, but it's worth the effort!

1 lb dried red kidney beans
3 bacon slices, chopped
1/2 pound andouille sausage, cut into 1/4 inch slices
1/4 pound salt pork, quartered
5 garlic cloves
2 large celery ribs, sliced
1 green bell pepper, chopped
1 medium onion, chopped
1 (32 oz) container chicken broth
1 cup water
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp black pepper
Hot cooked rice

Place beans in a dutch oven and cover with water 2 inches above beans. Bring to a boil and boil for one minute. Cover and remove the beans from heat and let stand 1 hour. Drain.

Saute bacon in dutch oven over medium-high heat for 5 minutes. Add sausage and salt pork. Saute 5 minutes or until sausage is golden brown. Add garlic and next 3 ingredients. Saute 5 minutes or until vegetables are tender.

Stir in beans, broth, 1 cup water, and next 3 ingredients. Bring to a boil and boil 15 minutes. Reduce heat and simmer, stirring occasionally, for 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice.

Makes ~6 servings.