Blackened Tilapia with Creole Red Beans, Andouille Sausage, and Charred Bell Peppers

Rinse 1 cup dried red kidney beans and pick through for any debris. Place in a medium pot with 4 cups water and bring to a boil over high heat. Boil for 10 minutes, then reduce heat to low and simmer for 30 minutes until beans are tender but not mushy.

While beans cook, dice 1 medium yellow onion, slice 2 celery stalks, and mince 4 garlic cloves. Slice 8 oz andouille sausage into 1/4-inch rounds.

In a large skillet over medium-high heat, add 1 tbsp olive oil and sauté the sliced andouille sausage for 4 minutes until browned. Remove sausage and set aside.

In the same skillet, add the diced onion and sliced celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Drain the cooked beans, reserving 1 cup of cooking liquid. Add beans to the skillet along with 2 cups chicken stock, reserved cooking liquid, 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp cayenne pepper. Return sausage to the pan.

Bring mixture to a simmer and cook for 15 minutes, stirring occasionally. Using the back of a spoon, mash about 1/4 of the beans against the side of the pan to create a creamy texture. Season with 1/2 tsp kosher salt. Keep warm on low heat.

While beans simmer, prepare the bell peppers. Cut 3 large bell peppers (mix of red and yellow) into quarters, removing seeds and membranes.

Heat a cast iron skillet or grill pan over high heat until smoking hot. Brush bell pepper quarters with 1 tbsp olive oil and place skin-side down in the pan. Cook for 4 minutes without moving until deeply charred. Flip and cook for 2 minutes more. Remove and set aside.

In a small bowl, combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp white pepper, and 1 1/2 tsp kosher salt to create the blackening spice blend.

Pat 4 tilapia fillets completely dry with paper towels. Generously coat both sides of each fillet with the blackening spice blend, pressing to adhere.

Heat the same cast iron skillet over high heat until smoking. Add 2 tbsp unsalted butter and let it melt and begin to brown, about 30 seconds.

Carefully place tilapia fillets in the hot skillet and cook for 3 minutes without moving. The spices will form a dark crust. Flip carefully and cook for 2-3 minutes more until fish flakes easily with a fork.

Chop 1/4 cup fresh parsley and slice 3 green onions. Cut 1 lemon into wedges.

To serve, divide the Creole red beans and sausage among 4 plates. Top each portion with a blackened tilapia fillet. Arrange charred bell pepper quarters alongside. Drizzle remaining 1 tbsp olive oil over the peppers.

Garnish with chopped fresh parsley and sliced green onions. Serve with lemon wedges for squeezing over the fish.