QUICK RED BEANS AND RICE
Makes about 8 cups
1 tablespoon canola oil
1 pound andouille sausage, cut crosswise into ¼-inch-thick slices
½ cup chopped yellow onion
½ cup chopped red bell pepper
½ cup chopped celery
2 cups chicken stock
2 (14-ounce) cans light red kidney beans, rinsed and drained
1 cup reserved potlikker from Simmered Mixed Greens (recipe follows)
2 tablespoons Cajun seasoning
2 teaspoons hot sauce
1 cup long-grain white rice
Garnish: chopped fresh parsley
In a large cast-iron Dutch oven, heat oil over medium-high heat. Add sausage, onion, bell pepper, and celery; cook, stirring occasionally, until sausage begins to brown, about 5 minutes. Add stock, beans, potlikker, Cajun seasoning, and hot sauce; bring to a boil. Add
