Kayla Stewart’s Red Beans and Rice Makes: 6 to 8 servings Time: About 2 hours, mostly unattended, plus time to soak the beans overnight As a child growing up in a sweltering, quiet Southwest Houston neighborhood with parents from Baton Rouge, Louisiana, a meal like red beans and rice was fundamental. It was a substantive meal that could last for days, and it bridged the ties between black culture in Louisiana and Texas. Ingredients 1 pound dried red kidney beans (New Orleans Camellia brand is my favorite if you can find it) 1 pound Andouille sausage, sliced 1/2-inch thick 1 cup chicken or vegetable broth 3 tablespoons olive oil 3 garlic cloves, minced 1 medium onion, diced 2 large celery ribs, diced 2 scallions, chopped (plus more for serving, if you’d like) 1 teaspoon cayenne pepper 1 1/2 teaspoon ground sage 1 teaspoon dried thyme 2 teaspoons dried basil 1 teaspoon Creole seasoning 2–3 bay leaves Salt and pepper, to taste 1 large green bell pepper, diced 1 14-ounce can of diced tomatoes (preferably RO-TEL diced tomatoes with green chilies, which come in 10-ounce cans) 1 teaspoon sugar 1/2 lime Chopped fresh parsley Long-grain white rice, for serving Instructions 1. Put the dried beans in a large bowl. Cover in water and soak overnight. Drain and rinse before using. 2. Heat the oven to 400 degrees. Put the andouille sausage on a baking sheet and roast until browned and cooked through, about 20 minutes. Remove and set aside. 3. While the sausage cooks, put the soaked beans in a large pot along with the chicken broth and 5 cups of water. Bring to a boil. 4. While the beans come to a boil, put 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the onion, celery, scallions and garlic (be sure not to add the bell pepper — you’ll save those until last). Cook until just softened, 3–5 minutes. 5. When the beans come to a boil, add the sautéed vegetables, and reduce the heat to medium-low so that the beans bubble gently but steadily. Cover the pot and simmer for 30 minutes. 6. Once the beans have simmered for 30 minutes, add the cayenne, sage, thyme, basil, creole seasoning, bay leaves, salt and pepper. Cover and cook for another 45 minutes to an hour, stirring gently every now and then. 7. Taste the beans and add any extra seasonings if you think they need it (I’ve found that a dash of Creole seasoning and pepper is occasionally needed). 8. Put the remaining tablespoon of oil in the skillet over medium heat. When hot, add the bell pepper and cook until barely softened, 2 to 3 minutes. Add the peppers to the beans along with the diced tomatoes, sugar, and the juice of half a lime. Cover and cook for 15 to 20 minutes. (If you haven’t already, now’s a great time to cook your rice). 9. Check on the beans. If they’re thicker than you’d like, stir in about 1/2 cup of water. Remove the bay leaves and stir one last time. 10. Serve the beans on a bed of rice (I also add a hunk of cornbread), and garnish with the parsley and extra chopped scallions if you like. .