Red Beans & Rice

Ingredients

• 3 cans red kidney beans, one drained
• 8 oz Sausage, sliced
• 1 onion + 1 bell pepper + 2 celery stalks (the holy trinity), diced
• 4 cloves garlic
• 2 bay leaves + 1 tsp thyme + 1 tsp paprika + cayenne to conscience
• 3 cups stock
• 2 tbsp oil
• Rice, and hot sauce on the table

Method

1. Brown the Sausage in the oil; add the trinity and cook until soft and sweet, 8 minutes, then the garlic and spices for 1 more.
2. Add the beans (two cans with liquid) and stock. Simmer uncovered 45 minutes, stirring now and then.
3. The New Orleans move: mash a ladleful of beans against the pot and stir back — creamy body without cream.
4. It's ready when a spoon dragged through leaves a slow-closing path. Season with salt and cayenne.
5. Serve over rice with hot sauce in reach. Monday beans built this city's week; they'll organize yours too.