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1
Place beans in large bowl with enough cold water to cover by 3 inches.
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2
Let stand overnight.
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3
Drain beans.
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4
Place dried mushrooms in bowl and pour 1 1/2 cups boiling water over.
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5
Soak until softened, about 15 minutes.
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6
Transfer mushrooms to bowl using slotted spoon.
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7
Strain soaking liquid through sieve lined with paper towel; reserve.
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8
Thinly slice mushrooms.
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9
Heat oil in heavy large pot over medium heat.
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10
Add onion, celery, bell pepper, garlic, 1/4 cup parsley, tarragon, rosemary and bay leaves.
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11
Cook until vegetables are translucent, stirring occasionally, about 10 minutes.
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12
Add button mushrooms and saute 3 minutes.
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13
Mix in kidney beans, porcini mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham hocks.
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14
Bring to boil.
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15
Reduce heat, cover partially and simmer 1 hour.
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16
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat.
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17
Add sausage and cook through, turning frequently, about 10 minutes.
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18
Transfer sausage to paper towels using tongs and drain.
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19
Cut into 1-inch-thick slices.
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20
Add sausage to bean mixture in pot.
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21
Simmer uncovered until beans are very tender, stirring frequently, about 45 minutes.
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22
Season with hot pepper sauce and cayenne.
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23
Remove ham hocks.
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24
Discard bones.
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25
Cut meat into bite-size pieces and return to pot.
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26
(Can be prepared 2 days ahead.
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27
Cover and refrigerate.
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28
Bring to simmer before serving.)
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29
Spoon rice into bowls.
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30
Ladle beans over.
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31
Garnish with chives and parsley.
