A densely nutritious dish with tender kidney beans, Andouille sausage, okra, kale and aged Basmati rice..
Soak dried red beans overnight. Rinse, cover with fresh filtered water and bring to a boil. Add a bay leaf, reduce heat and simmer until just tender, about 2 hours.
Sauté bias-cut Andouille sausage with a little pancetta or fatty bacon until browned. Add diced yellow onions, celery and bell peppers and cook until vegetables soften.
Add okra, seeded jalapeño, garlic, and chiffonade of kale and sauté 2-3 minutes.
Add cooked beans, black pepper, caraway, dill, oregano, cumin, thyme and paprika and simmer 20 minutes, adding bean-cooking water as needed to keep moist.
To serve, mound Basmati rice in the center of a bowl or dinner plate and ladle bean mixture around the perimeter. Offer Louisiana hot sauce on the side.