Red Beans & Rice (dairy, soy, tomato/tomatillo free)

• 2 cans of red kidney beans, undrained (preferably dark red kidney beans, but they're hard to find up north where I am)

• 2 cups Andouille sausage coins or 1 can of SPAM, cut into small cubes (optional)

• 2 ribs of celery, finely chopped

• 1 small/medium green pepper, finely chopped

• 1/2 white onion, finely chopped

• 8-10 oz. broth flavor of choice

• 3-5 tablespoons cooking oil or fat

• Cajun seasoning to taste

• Liquid smoke to taste

Heat your cooking oil in your largest skillet or soup pot, and saute your onion, celery, and green pepper until the onion is translucent and the pepper and celery are tender. Add the meat to the pan, and saute until it's golden brown.

De-glaze the pan with the broth, and add the entire contents of the cans of beans to the pan - the aquafaba, or bean juice will thicken the sauce. Add your Cajun seasoning and liquid smoke to taste, and allow the mixture to simmer and reduce down to a thick gravy.

Serve with a scoop of cooked white rice, and a slice of cornbread and a bottle of Crystal hot sauce on the side.

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