iving in the South inevitably means long, hot summers, and as uncomfortable as that can be in the moment, I’ll always be a “summer forever” person. I love piddling away outside in my container gardens, strolling my town’s farmers’ markets,
Red Beans and Rice Renditions
Makes about 8 cups 1 tablespoon canola oil1 pound andouille sausage, cut crosswise into ¼-inch-thick slices½ cup chopped yellow onion½ cup chopped red bell pepper½ cup chopped celery2 cups chicken stock2 (14-ounce) cans light red kidney beans, rinsed
