2 c. dried beans (red, kidney, pinto or black)
1 strip of thick bacon
1 tbsp. olive oil
2 c. chopped onion
3/4 c. chopped green pepper
1 garlic clove, minced
1 chicken bouillon cube
2 med. bay leaves
Scant 1/2 tsp. black pepper
1 tsp. salt, or to taste
2 tbsp. red wine vinegar
2 c. chicken stock
6 c. water
1 1/2 lbs. sausage, any kind of spicy, slice into 1/2" pieces, broiled until done
4-6 c. cooked long grain rice

Look the beans, wash and soak. If kidney beans, soak overnight. Fry the bacon, discard all but 1 tablespoon of the dripping. Add the oil to this. Add the onion and saute about 5 minutes. Add green pepper and saute. Add the garlic, add all of this to 6 cups water in a large pan. Bring to a boil. Add the bouillon cube and drained beans, bay leaf, salt and pepper. Cook 1 1/2 to 2 hours, after reducing heat to simmer. Put 1 1/2 cups of bean mixture in blender with bacon and puree. Stir this back in the soup and add vinegar and chicken stock. Cook for a few more minutes. Need 4 to 6 cups cooked long grain rice. Ladle soup over rice and garnish with sausage.

Serves 6 to 8. Can be frozen. Remove bay leaf before serving. Refrigerate any not eaten.