Ingredients
1 pound dried red kidney beans (Camellia brand, if possible)
8 to 10 cups water
1 medium onion, chopped
1 medium green bell pepper, chopped
4 bay leaves
1 pound andouille sausage, cut in 1/2-inch slices
2 tablespoons shortening or duck fat (see note)
1 bunch flat Italian parsley, enough to make about 1 cup finely chopped
6 cloves garlic, chopped finely together with the parsley
Pinch of cayenne pepper
Salt to taste
6 to 8 cups hot, cooked long-grain white rice
Chopped green onions for garnish

Instructions
1. Sort and rinse beans; soak in water to cover overnight. For quick-soaked beans: Place beans in a large saucepan and cover with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, over medium heat 2 minutes. Remove pan from heat, let soak for 1 hour.

2. Drain beans; place in a large pot and add 8 to 10 cups water. Add onions, bell pepper, bay leaves, sausage, and duck fat or shortening. Bring to a gentle boil, uncovered; stir occasionally about 1 1/2 hours or until beans are soft. Add water as needed to avoid sticking. For creamy beans, mash some of the cooked beans against side of the pot with the back of a large spoon and stir back into mixture.

3. Meanwhile, finely chop the parsley leaves with the garlic cloves. At the end of cooking, add the garlic and parsley mixture just before turning off the stove. Taste and add a pinch of cayenne pepper, and salt to taste. Stir, and serve over rice. Sprinkle with chopped green onions.

Note: For his rendition, Nutter used duck andouille sausage and duck fat from the Spotted Trotter, a new charcuterie in Kirkwood. Check availability or inquire about special ordering ahead of time.

Cynthia Wong"s Banana Pancakes

Ingredients
3 large, exceedingly ripe bananas
3 tablespoons granulated sugar
1/2 teaspoon vanilla paste or extract
1 whole large egg
1/4 cup all-purpose flour
4 tablespoons clarified butter or canola oil
1 tablespoon granulated sugar, mixed with 1 teaspoon ground cinnamon (or powdered sugar)
Sliced strawberries, sweetened with a little granulated sugar to taste (optional)

Instructions
1. Preheat oven to 200 degrees. In a large bowl, mash the bananas one at a time with a fork until mostly smooth. Whisk in the sugar, then the vanilla paste or extract. Crack the egg into the bowl and whisk into the mixture. Sprinkle the flour over the top of the batter and whisk in with your fork until thoroughly incorporated, making sure there aren’t any lumpy, floury pockets.

2. Heat a nonstick frying pan over medium-high heat. Add enough clarified butter or oil to the hot pan to lightly coat the bottom. Using a big soup spoon, drop the batter into the hot pan. The pancakes will spread fairly thin and start to bubble a little. After about 2 to 3 minutes, when the edges turn golden brown, flip them over and cook the other side.

3. Transfer the cooked pancakes to a paper towel–lined plate and keep warm in oven. Repeat this process using the rest of the batter. Add more clarified butter or oil as needed while cooking new batches so there is enough to make the pancake edges sizzle. Sprinkle the hot pancakes with cinnamon-sugar or powdered sugar. Garnish with strawberries (or other fruit if desired). Best enjoyed with hot black coffee.

Makes about 10 small pancakes.