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)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3