Red Beans & Rice

INGREDIENTS:

• 1 lb dried red kidney beans
• 1 lb smoked sausage links, cut into 1-in rounds
• 1 bay leaf
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, mined
• 1 ham bone (or 4 slices of bacon)
• salt & pepper
• 2 c cooked rice
• 1/4 c chopped parsley

DIRECTIONS:

Soak kidney beans in 6 in water overnight. Drain.

Heat a large dutch oven or stockpot over medium-high heat. Add the sausage and cook, stirring, for 3-5 min. or until the sausage is nicely browned. Remove the sausage and reserve to put back in later.

Add the bay leaf, onion, bell pepper, celery to pot. Cook 3-5 min, stirring occasionally, until tender. Add the garlic and cook for 1min more.

Add the ham bone, dried beans, and enough water to cover by 2 inches. Bring just to a boil, then reduce to a low simmer. Simmer for 2 hours, or until the beans are very tender. Stir occasionally, making sure to scrape any beans from the bottom of the pot that may have gotten stuck. Add more water if the mixture is too thick. For a creamy consistency, mash some of the beans against the side of the pot with the back of the spoon.

Add the browned sausage and simmer for 10 more minutes. Remove bay leaf. Season with salt & pepper, garnish with parsley.

from Screen Doors & Sweet Tea

Tumeric & Cumin Sheet Pan Chicken with Chickpeas

Ingredients:

• 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
•  Kosher salt and freshly ground pepper
• 1 ½ cups full-fat Greek yogurt, divided
• 5 tablespoons fresh lemon juice, divided
• 2 teaspoons ground turmeric, divided
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 tablespoon fennel seed
• 1 teaspoon ground cumin
• 1 large red onion, thinly sliced, divided
• 2 tablespoons olive oil
• ½ cup mint or cilantro leaves, torn

Directions:

1. Season chicken parts with salt and pepper.
2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
3. Place oven rack on the top third of the oven and heat to 425 degrees.
4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

from NYT