Hoppin' Jason: Cannellini And Rice With Andouille Sausage

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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

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