2 1/2 cups dried red kidney beans, rinsed, picked over

1/2 ounce dried porcini mushrooms*
1 1/2 cups boiling water

1 1/2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley
2 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried, crumbled
2 teaspoons minced fresh rosemary or 1 teaspoon dried, crumbled
3 bay leaves
3 ounces button mushrooms, sliced
3 14 1/2-ounce cans beef broth
4 cups water
1 3/4 pounds smoked ham hocks, cut into pieces
3 tablespoons butter
1 1/2 pounds smoked sausage (such as kielbasa or andouille)

Hot pepper sauce (such as Tabasco)
Cayenne pepper
4 cups long-grain rice, freshly cooked
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

*Porcini are available at Italian markets and specialty foods stores.
red, beans, rice

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme
rustic, rub,

1/4 cup chopped shallots
3 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup plus 3 tablespoons olive oil

1 4.5-ounce bag mixed baby greens
18 sea scallops, side muscles trimmed, halved crosswise

6 ounces andouille sausage,* cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley
sauteed, scallops, andouille