CHIPOTLE RED BEANS

Chipotle Red Beans

Makes 8-12 servings. Recipe is by Teresa B. Day.

2 tablespoons olive oil

1 pound smoked sausage, sliced

1 onion, chopped

2 bell peppers, chopped

2 cloves garlic, minced

2 quarts fresh red beans or 1 pound dried

1 to 2 bay leaves

4 cups chicken or vegetable broth

1 to 2 chipotle peppers in adobo, minced

1 teaspoon adobo sauce

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon smoked paprika

1. Heat oil in a stock pot or Dutch oven over medium-high heat.

2. Sauté sausage, onion, peppers and garlic until tender.

3. Stir in fresh red beans. If using dried beans, soak overnight before cooking.

4. Add bay leaves, then pour in broth.

5. Stir in chipotle pepper and adobo.

6. Add all seasonings, adding more to taste later, if desired.

7. Reduce heat to medium-low. Cook for 1 ½ to 2 hours or until beans are creamy and liquid is reduced by half.

8. Serve warm over warm rice.

Fried Whole Okra

Makes 8 servings. Recipe is by Teresa B. Day.

2 cups milk

2 cups yellow cornmeal

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

¼ teaspoon cayenne pepper

½ cup Parmesan cheese, finely grated

1 pound okra pods

4 cups canola oil

1. In a small casserole or baking dish, pour in the milk.

2. In a shallow bowl, whisk together cornmeal, flour, salt, pepper, garlic powder, cayenne and Parmesan cheese.

3. Cut the tips off the okra.

4. Dip the okra first in the milk, then the coat in the cornmeal mixture.

5. Dip the okra again in the milk, then back in the cornmeal mixture. Set aside.

6. Heat oil to 300 F. Cook okra in batches until just golden crispy.

7. Drain on a paper towel