Alligator Sausage, Red Beans and Rice and Collard Greens

Ingredients

• 1 lb dried red kidney beans (about 454g)
• 8 cups water (for soaking beans)
• 1 lb andouille sausage (sliced into 1/4-inch rounds)
• 2 tbsp vegetable oil
• 2 medium yellow onion (chopped)
• 1 large green bell pepper (chopped)
• 3 stalks celery (chopped)
• 6 cloves garlic (minced)
• 6 cups chicken broth (low sodium recommended)
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp cajun seasoning (adjust to taste and saltiness of brand)
• 0.5 tsp cayenne pepper (adjust to taste)
• 1 tsp salt (adjust after tasting)
• 0.5 tsp black pepper (freshly ground)
• 2 cups long-grain white rice (for serving)
• 4 green onions (thinly sliced, for garnish)
• 3 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Soak the Beans (8+ hours): Sort through the dried beans, removing any debris or broken pieces. Rinse them well under cold water. Place the beans in a large bowl and cover with at least 2 inches of cold water. Let them soak for at least 8 hours or overnight. After soaking, drain the beans completely and set aside.

2. 2

   Brown Sausage & Sauté Aromatics (15-20 minutes): Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until well-browned on both sides, about 5-7 minutes. Use a slotted spoon to remove the sausage, setting it aside but leaving the rendered fat in the pot. Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the pot. Sauté for 8-10 minutes until softened and the onion is translucent. Stir in the minced garlic and cook for one more minute until fragrant.

3. 3

   Simmer the Beans (2-2.5 hours): Return the browned sausage to the pot. Add the drained beans, chicken broth, bay leaves, dried thyme, Cajun seasoning, and cayenne pepper. Stir to combine and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently. Cook for 2 to 2.5 hours, stirring every 30 minutes to prevent sticking, until the beans are completely tender.

4. 4

   Thicken and Season (20-30 minutes): Once the beans are tender, remove the lid. Use the back of a large spoon to mash about one cup of the beans against the side of the pot. This releases their starches and naturally thickens the gravy. Continue to simmer, uncovered, for another 20-30 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency. Remove the bay leaves. Taste and season with salt and black pepper as needed. The amount of salt will depend on your sausage and broth.

5. 5

Ingredients

• 2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
• 6 slices bacon (thick-cut, diced into small pieces)
• 1 pcs yellow onion (medium, finely chopped)
• 4 pcs garlic (cloves, minced)
• 4 cup water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar (lightly packed)
• 0.5 tsp red pepper flakes (adjust to your spice preference)
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Clean and prepare the greens

   • Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
   • Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
   • Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2. 2

   Render bacon and sauté aromatics

   • Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
   • Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
   • Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3

   Wilt greens and build the broth

   • Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.