New Orleans-Style Red Beans

2 slices bacon, chopped fine
1 medium onion, minced
1 red bell pepper, chopped fine
1 rib celery, chopped fine
1/2 to 1 lb andouille sausage, quartered and sliced 1/2 inch thick
4 cloves of garlic, minced
1 teaspoons fresh oregano, minced or 1 teaspoon dried
1 1/2 tablespoon fresh thyme or 1/2 teaspoons dried
6 cups of water
1 pound dried red kidney beans, picked over and rinsed
4 bay leaves
1/4 teaspoon cayenne pepper
salt and pepper
Tabasco

Cook bacon in a large dugch oven over medium heat until crisp, about 8 minutes. Stir in the onion, bell pepper, celery, aundouille sausage, and about 1 teaspoon of salt. Continue to cook until the vegetables are softened, about 8 minutes.

Stir in the garlic, oregano, and thyme and cook until fragrant, about 15 seconds. Stir in the water, scraping up any browned bits. Stir in the beans, bayleaves, cayenne, 1 teaspoon pepper and 1/2 teaspoon Tabasco. Bring to a boil. Cover and reduce to a simmer, or put in a 300 deg oven lower-middle. Stir every 30 minutes, until the beans are tender, about 1 1/2 to 2 hours. Remove the lid and continue to simmer until the liquid has thickened, about 30 minutes.
Serve with white rice.

The Best Garlic Mashed Potatoes

4 lbs Russet Potatoes
2 C Half & Half
12 cloves Garlic, minced
1 tsp Salt
1/2 tsp Fresh Ground Black Pepper
1/2 C Water
6 Tbsp Unsalted Butter, cut into pieces

Melt 4 Tbsp of butter in a large heavy pan. Add the garlic and cook over medium low heat until straw colored and sticky, about 5 minutes. Stop the cooking by adding 1/2 cup of water and 1 1/2 cups of half and half

Peel the potatoes and cut into 1/2 inch dice. Rinse and add to the pot. Add salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 25-30 minutes.

When the potatoes are fully cooked, mash and add 2 Tbsp butter and 1/2 cup of half and half. Salt and pepper to taste.