# Red Beans & Andouille
**By Evan Scherrer**

My rendition of red beans & rice, inspired by a dish my mom made while I was growing up

## Ingredients
* red beans
* bacon
* andouille sausage
* onion, chopped fine
* celery, ""
* red bell pepper, ""
* garlic, minced
* thyme
* paprika
* black pepper
* cayenne pepper
* chicken stock
* bay leaf
* red wine vinegar
* salt, to taste

## Instructions
1. Soak red beans overnight.
2. In a heavy-bottomed pan, cook bacon and andouille on medium-low heat until browned and fat is rendered. Remove from the pan and set aside. 
3. Cook onion, celery, and bell pepper until translucent. Add garlic, thyme, paprika, black & cayenne peppers and bloom for a few minutes until fragrant. Add a strong pinch of salt. 
4. Deglaze pan with homemade chicken stock, bring to a low boil, add bay leaf and vinegar, and cook beans until creamy.
5. Add andouille and bacon. Remove some beans, mash, and stir back in to thicken (todo: figure out a roux or gumbo file).