New Orleans-Style Red Beans

2 slices bacon, chopped fine
1 medium onion, minced
1 red bell pepper, chopped fine
1 rib celery, chopped fine
1/2 to 1 lb andouille sausage, quartered and sliced 1/2 inch thick
4 cloves of garlic, minced
1 teaspoons fresh oregano, minced or 1 teaspoon dried
1 1/2 tablespoon fresh thyme or 1/2 teaspoons dried
6 cups of water
1 pound dried red kidney beans, picked over and rinsed
4 bay leaves
1/4 teaspoon cayenne pepper
salt and pepper
Tabasco

Cook bacon in a large dugch oven over medium heat until crisp, about 8 minutes. Stir in the onion, bell pepper, celery, aundouille sausage, and about 1 teaspoon of salt. Continue to cook until the vegetables are softened, about 8 minutes.

Stir in the garlic, oregano, and thyme and cook until fragrant, about 15 seconds. Stir in the water, scraping up any browned bits. Stir in the beans, bayleaves, cayenne, 1 teaspoon pepper and 1/2 teaspoon Tabasco. Bring to a boil. Cover and reduce to a simmer, or put in a 300 deg oven lower-middle. Stir every 30 minutes, until the beans are tender, about 1 1/2 to 2 hours. Remove the lid and continue to simmer until the liquid has thickened, about 30 minutes.
Serve with white rice.