Red Beans and Rice

Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes.

Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes.

Add rice and stir until coated, about 1 minute.

Stir in bay leaves, tomato paste, cumin, paprika, and salt.

Add 4 cups water and beans and bring to boil. Add optional Andouille sausage.

Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

Remove from heat; let stand covered 10 minutes.

Fluff rice with fork. Remove bay leaves.

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