Red Beans and Rice is an iconic New Orleans dish. This soup captures many of the same flavors, but has the addition of Black Eyed Peas and collard greens. Serve with freshly baked cornbread, if you can.

• 2 tablespoons olive oil
• 12 ounces Andouille or spicy sausage, thinly sliced
• 1 large onion, diced
• 1 to 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 small red or green bell pepper, diced
• 2 teaspoons Cajun Seasoning (see below), or to taste
• 4 cups chicken or vegetable broth
• 2 cups cooked Rancho Gordo Domingo Rojo or Mayan Red beans
• 1 cup whole canned tomatoes with their juice (about 4 tomatoes)
• 1 bunch collard greens, de-stemmed and chopped
• 1 tablespoon vinegar
• 2 cups cooked Rancho Gordo Black Eyed Peas
• Salt, to taste
• Cornbread or rolls for serving (optional)

Serves 4

1. In a large pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes. Add the onion, celery, carrots, and bell pepper and sauté until softened, about 3 minutes. Add the garlic and Cajun Seasoning and sauté for 1 minute longer.
2. Add the broth, Domingo Rojo beans, tomatoes, collard greens, and vinegar. Bring to a boil. Reduce heat to low, partially cover, and simmer for about 30 minutes, until the collards are soft.
3. Stir in the Black Eyed Peas and cook for about 5 more minutes, to heat through. Taste and adjust the seasonings. 
4. Serve with freshly baked cornbread or crusty rolls, if desired.

Cajun Seasoning 

• 2 teaspoons paprika
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

In a small jar, combine all ingredients and mix well.