lagniappe

Ingredients

• 1 lb dried red beans (or 2 cans, drained and rinsed)

• 1 tbsp vegetable oil or bacon drippings

• 1 medium onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3–4 garlic cloves, minced

• 1 smoked sausage (like andouille), sliced

• 6 cups water or chicken broth (use less if using canned beans)

• 2 bay leaves

• 1 tsp thyme

• 1 tsp paprika

• ½ tsp cayenne (optional)

• Salt and black pepper, to taste

• 3 cups cooked white rice

• Green onions or hot sauce, for serving

Directions

1. Soak beans (if using dried): Rinse and soak overnight in water. Drain before cooking.

2. Sauté vegetables: Heat oil in a large pot. Cook onion, bell pepper, celery, and garlic until soft.

3. Add sausage: Stir in sliced sausage and cook until lightly browned.

4. Simmer beans: Add beans, water/broth, bay leaves, thyme, paprika, and cayenne. Bring to a boil, then reduce heat and simmer until beans are tender (about 1½–2 hours for dried beans, 30 minutes for canned). Stir occasionally and mash a few beans against the pot to make it creamy.

5. Season: Remove bay leaves. Add salt and black pepper to taste.

6. Serve: Spoon over hot white rice. Garnish with green onions or a splash of hot sauce.