added ./out to .gitignore, added README.md and new recipes.

source/red-beans-and-rice.md

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+# Red Beans and Rice
+
+## Ingredients
+
+- **1 lb** dry red beans, soaked overnight, drained, and rinsed
+- **2 tbsp.** cooking oil
+- **12-16** oz Andouille sausage, sliced into rounds
+- **1** yellow onion, diced
+- **1** green bell pepper, diced
+- **3 ribs** celery, diced
+- **4 cloves** garlic, minced
+- **6 cups** water
+- **1/4 cup** chopped parsley
+- **1 tbsp.** salt
+
+### Spices
+
+- **2 tsp.** smoked paprika
+- **1 tsp.** dried oregano
+- **1 tsp.** dried thyme
+- **1/2 tsp.** garlic powder
+- **1/2 tsp.** onion powder
+- **1/4 tsp.** cayenne pepper
+- **1/4 tsp.** freshly cracked black pepper
+- **2** bay leaves
+
+## Instructions
+
+1. Heat the **oil** in a large pot over medium heat.
+   Add the **sausage** and cook until browned.
+   Remove the sausage to a bowl and refrigerate.
+
+1. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
+   Sauté over medium heat until the onions are soft.
+
+1. Add the **spices**. Stir and continue to sauté for another minute.
+
+1. Add the **beans** and **water**. Cover and bring to a boil.
+
+1. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.
+
+1. Smash the beans against the side of the pot with the back of a spoon.
+   Continue smashing the beans while simmering uncovered for 30 minutes.
+
+1. Once the red beans have thickened,
+   add the sausage back to the pot along with the **parsley**.
+   Stir to combine.
+
+1. Serve hot with rice.
+
+## Notes
+
+- Makes 9 cups.
+
+- Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
+  I've omitted it from this recipe.
+  I like 1/2 cup (dry) per serving.