Haricots rouges et riz à ma maison

When cold winds start to blow, there's nothing I like to make - and, more importantly, eat - than a big pot o' well-seasoned red beans.

Here's what'll soon be cookin' at ma maison:

Joltin' Django's Red Beans & Rice

Ingredients

1.5 lbs red kidney beans
2 tablespoons olive oil
1 large bell pepper (diced)
1 large white onion (chopped)
1 clove garlic, minced
2-3 heaping tablespoons Luzianne Cajun Seasoning
1 lb andouille sausage (sliced into quarter-inch cubes)
Salt and pepper to taste

Directions

Soak beans in large heavy-bottomed pot for 6-8 hours. Strain beans and wash in cold water. Set beans aside.

Place pot on stove and heat for 5 minutes on medium head. Add olive oil, bell pepper, and onion, saute until onions are clear. Add garlic and saute for 10-15 seconds. Remove pot from heat.

Pour beans into pot and cover with water. Add Cajun seasoning, salt and pepper and stir well. Place pot on stove and bring beans to a boil. Cover and reduce heat to a slow simmer. Cook for one hour.

Add sausage to beans and add more Cajun seasoning if needed. Cover pot and cook - again, on slow simmer - for 2 1/2-3 hours.

Serve beans over white rice (I prefer Zatarain's), with healthy dashes of your favorite hot sauce.