Cajun Red Beans and Rice

1 pound small red beans, rinsed and picked over
4 slices bacon, chopped fine
1 medium onion, chopped fine
1 small green pepper, seeded, and chopped fine
1 celery rib, chopped fine
3 medium garlic cloves, minced
1/2 tsp thyme
1 tsp sweet paprika
2 bay leaves
1/4 tsp cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
8 oz. andouille sausage (or kielbasa), halved lengthwise and cut into 1/4-inch slices
1 tsp red wine vinegar
Cooked white rice

Dissolve 3 TB salt in a 4 quarts cold water in large bowl or container.  Add beans and soak at room temperature for at least 8 hours and up to 24 hours.  Drain and rinse well.

Heat bacon in large pan over medium heat, stirring occasionally, until browned, 5-8 minutes.  Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6-7 minutes.  Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 tsp ground black pepper; cook until fragrant, about 30 seconds.  Stir in beans, broth and water; bring to boil over high heat.  Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45-60 minutes.

Stir in sausage and 1 tsp red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.  Season with salt, black pepper and vinegar to taste.  Serve over rice.

Note:  Andouille sausages are hard to find and quite expensive.  They are good though, so if you think you can manage it, I reccommend them.  They do add some extra spice to the beans (they can be quite hot, depending on the brand).  If not, use kielbasa sausage instead - the beans are delicious either way.

Broccoli Salad

Salad
2 bunches fresh broccoli (about 1 pound), cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)
1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish.  Pour desired amount of dressing over salad.  Stir briefly. Serve the same day.

Salad Dressing
1 cup mayonnaise
2 TB red or white wine vinegar
1/2 cup sugar
1/2 tsp salt

Mix ingredients.  Chill at least one hour before tossing with salad. 

Note:  I have seen this salad made with a mixture of broccoli and cauliflower.  I like to add both sunflower seeds and raisins - a full half cup of both!  Be aware that any leftover salad will be somewhat soggy (that's the best word I can think of) the next day.  For this reason, I like to serve the salad dressing on the side.