1 TBS cooking oil
1 large yellow onion, diced
1 large green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 bay leaves
2 tsp dried thyme leaves
1 tsp dried rubbed sage
1 pound dried red kidney beans
1 smoked ham hock or pork neck bone
½ cup OMG! Hot! Hot! Hot! Dipping Oil, plus more for drizzling
salt and pepper
1 cup long grain brown rice, rinsed
Heat oil in a large pot over medium heat. Add onion, bell pepper, celery, 1 teaspoon salt, and a few grinds of black pepper and cook until the onion is translucent. Add the minced garlic and herbs. Cook and stir until fragrant, about 1 minute. Add the beans and 10 cups of water. Nestle the smoked meat into the beans and drizzle over the Hot! Hot! Hot! oil. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, about 1 to 1 ½ hours (cook times will vary depending upon the freshness of the beans).
After about 40 minutes of cooking, start testing the beans. When the beans are tender but still hold their shape, remove the smoked meat and set aside to cool. Remove the lid and continue to simmer until the bean liquid becomes thick and creamy, and the beans begin to break down.
Pick the meat from the bone and return to the pot of beans. Stir to incorporate and heat through.
After the beans have been cooking about 30 minutes, start the rice. In a medium saucepot, add the rice, 1 ¼ cups water, and ¼ teaspoon salt. Bring to a gentle simmer, cover, and cook 30 minutes. Remove from heat, leave the cover on the pot, and let steam an additional 10 minutes. Fluff with a fork before serving.
To assemble, place a mound of rice in the center of a shallow bowl. Spoon the red beans around the rice and drizzle with more of the Hot! Hot! Hot! oil if desired.