Market Downtown Napa

Vibe: informed shoppers, gourmet offerings along with the basics, stylish

What I loved about it: location is amazing adjoining the Copia gardens. The to-die-for grapes. This is the market where I witnessed a four year-old, in her little red wagon, begging her dad for Broccoli! It was some of the best broccoli I have ever tasted.

Next time I will: buy more Rancho Gordo Beans

Recipe Inspiration: Borlotti beans

Cajun Red Beans and Rice

1  cup dry borlotti beans

3 cloves garlic

1 bay leaf

1 T. Olive oil

1 t. Salt

2 tablespoons olive oil

2 (3-ounce) chicken andouille sausage links, chopped

½  cup chopped onion

¼ cup chopped celery

¼ cup chopped red bell pepper

1 1/2 teaspoons Cajun seasoning

1/4 teaspoon salt

1/2 teaspoon dried oregano

2 garlic cloves, minced

1/4 cup water

1 pint home-canned summer tomatoes

or

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/4 teaspoon freshly ground black pepper

4 dashes tabasco (optional)

4 cups hot cooked long-grain rice

Sort and rinse beans. Place in a large pot, cover with cold water and bring to a boil.  Cover. Turn heat off and let sit 1 hour. Drain and rinse beans. Return beans to pot cover with cold water add 3 cloves garlic, bay leaf and 1 T. Olive oil. Cook until tender but not mushy, about 1 hour. Season with 1 t. Salt.

Heat oil in a dutch oven over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.