Featured Recipe 

Vegetarian Red Beans and Ricely Yours 

A dish  developed for a client (and now in my home repertoire), the ask was recipes inspired by writers who ❤️ typewriters-
Louis Armstrong commonly signed his correspondence "Red Beans & Ricely Yours" - and favored a Remington 5 portable

 2 tablespoons olive oil

1 tablespoon butter

2 stalks celery, chopped

1 small onion, chopped

1 medium green bell pepper, chopped

2 vegan or vegetarian sausage links, chopped

1 teaspoon garlic powder

3/4 teaspoon dried oregano

½ teaspoon smoked paprika

½ teaspoon dry rubbed sage

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground red pepper

½ cup water

2 (15-ounce) cans dark kidney beans, undrained

1 (14.5-ounce) can diced tomatoes, undrained

1 bay leaf

hot cooked rice

chopped parsley

chopped green onion

hot sauce

• Heat oil and butter in a Dutch oven or large pot over medium-high heat. Add the celery, onion, and green pepper: sauté 7 minutes or until vegetables are tender and just beginning to brown.
• Add sausage; saute until browned. Add the spices (garlic powder through red pepper) and sauté 1 minute. Stir in water, scraping the bottom of the pot to loosen any browned bits. Stir in beans, tomatoes, and bay leaf. Bring to a simmer; reduce heat to medium-low, cover and cook 30 minutes, stirring occasionally. Uncover and cook 10 minutes. Remove from heat and salt to taste.
• Serve over hot, cooked rice, top with parsley, green onion, and hot sauce as desired.

Yield: 6 cups