One of my dearest friends, Holly Bryan, found this recipe in the Arkansas Democrat Gazette, as I recall. She had a batch simmering in her perfectly seasoned cast iron pot and fed me (as she always would) the single best red beans and rice I’ve ever had. They perfectly align with my palate with the tanginess of apple cider vinegar and mustard greens. My mouth literally waters at the thought of a big bowl of this heaven on earth. Holly’s in South Carolina these days, but every time I see the scrap of notebook paper with the copied recipe, I think of the countless hours of fun and happiness she has brought me when she lived just up the road. I make this again and again, especially as the air gets crisp.