I like finding something in my pantry and then planning a meal around it. That’s precisely how I came to make Red Beans & Rice for dinner one evening recently. I got those dried beans and a Louisiana spice mix at the Southern Food & Beverage museum when attending a Les Dames d’Escoffier New Orleans eating adventure. Since you don’t have that spice mix, I listed the individual spices. Adjust the cayenne to make it spicy or mild.

I did a quick soak of the beans before proceeding. After picking through the beans and discarding any discolored or shriveled ones, I put them in a saucepan, covered with lots of water and brought to a boil for 2 to 3 minutes. I then covered the pot and let it sit at room temperature for an hour before proceeding with the recipe.

Red Beans & Rice

About 2 tablespoons olive oil
1 pound andouille sausage, thinly sliced into rounds
6 garlic cloves, chopped
1 large onion, diced
2 – 3 ribs celery, diced
3 – 4 carrots, diced
1 red or yellow bell pepper, chopped
2 bay leaves
2 teaspoons salt (omit if using canned beans)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon each thyme and oregano
1/4 teaspoon cayenne pepper (or more to taste)
5 fresh scallions (green onions), chopped
Cooked white rice for serving

In a large, heavy-bottomed pot, heat 1 tablespoon oil over medium-high heat. Add the andouille and cook until the sausage is brown and crisp. Add the remaining oil, then the garlic and onions. Cook, while stirring, over medium heat until onions become transparent. Add celery, carrots and bell pepper and cook, while occasionally stirring, for 5 minutes.

Stir in the bay leaves, salt, black pepper, paprika, thyme, oregano and cayenne pepper.

Drain and add soaked beans and enough water to cover all the ingredients by 2 or 3 inches. Bring to a simmer. Cook until beans are softened, about 1½ to 2 hours, adding more water if beans seem too thick. Taste and adjust seasonings.

When beans are almost cooked, remove 1 cup of beans to a bowl, mash using a fork, then stir back into the pot to thicken. Remove bay leaves before serving in a bowl topped with hot rice and sprinkled with scallions.

Serves about 6