Over the last week I have been plagued by the frantic urge to squeeze the most out of our last days of this short summer. Like the fool I am, I have been gripping that fistful of sand as tightly as I can and crying over the stream of time steadily flowing from my hand.

How did three months go by so quickly? Why does it feel like although every day and weekend was filled with activity, and I was exhausted more nights than not, I still feel as though nothing has been accomplished and my precious summer with my boy is gone with nothing to show for it?

The reality is that I completed my summer checklist. We filled our child’s summer with adventure and countless opportunities to learn and grow, we enjoyed many happy days with cousins and grandparents, and had some private family days as well.

He learned how to ride his bike this summer and had his first big camping trip. We hiked and swam in the lake and went fishing and berry picking and truly made the most of our time together.

We are prepared to return to our winter schedule, and his new backpack is packed and waiting by the door, ready for his first day back. There is nothing more to be done in these last days, so I gave myself permission to relax and focus on enjoying our home and family.

Some dishes simply cannot be rushed and won’t fit into a hectic schedule. The success of my red beans and rice recipe depends upon building layers of flavor over time — taking every opportunity to create more depth, and squeezing the most out of the ingredients to make the meal as delicious as it can be.

Red Beans and Rice

Ingredients:

1 pound dry kidney beans

¼ cup plus 2 tablespoons olive oil

¼ cup all-purpose flour

3 stalks celery, finely chopped

1 green bell pepper, finely chopped

1 large yellow onion, finely chopped

6 cloves garlic, minced

4 cups chicken (or vegetable) stock

1 pound andouille sausage, sliced

2 cups water

½ teaspoon dried sage

½ teaspoon cayenne pepper

2 bay leaves

2 teaspoons dried parsley

2 teaspoons Cajun seasoning

Directions:

Rinse and soak your kidney beans overnight.

Slice the andouille into bite sized pieces and cook over medium high heat in a large, flat pot. Turn the pieces of sausage occasionally until the meat has developed a browned crust. Remove the meat from the pan.

In the same pan, saute the onion, green bell pepper, and celery in 2 tablespoon olive oil until browned, then add the minced garlic and cook for another 4 minutes. Remove the vegetables from the pan.

Pour in the ¼ cup of olive oil and whisk in the flour. Cook over medium low heat, whisking continuously, until the color has darkened to a rich brown.

Strain and rinse the beans then transfer to the pot.

Add the 4 cups of stock and 2 cups of water.

Stir in the dried herbs and spices.

Bring to a boil and then drop the heat and simmer for 1 hour.

Add the sauteed vegetables and cook for another hour.

After two hours, add the cooked sausage and stir gently.

Cook for another 30 minutes.

Remove the bay leaves and taste. Depending on the variety of Cajun seasoning you use, you may need to add more salt.

Serve over steamed long grain rice and garnish with fresh parsley.

*** This dish is easily made vegan by substituting vegetable stock and omitting the sausage. ***