Hoppin' Jason: Cannellini and Rice with Andouille Sausage Recipe | Sunny Anderson | Food Network

Ingredients

• 2 tablespoons vegetable oil
• 1 pound slab bacon, cut into 1/4-inch chunks
• 6 ounces andouille sausage, sliced into 1/2-inch disks
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• Kosher salt
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1 pound dry white cannellini beans, soaked overnight in water
• 6 cups low-sodium chicken stock
• 2 cups long grain white rice
• 1/4 cup chopped fresh parsley, for serving