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Red Beans and Rice is one of our favorite recipes when the weather starts to cool. This is one my ‘ seat of the pants’ recipes so feel free to adjust to your own personal tastes. This one is guaranteed to be one of your favorites too. You won’t need to ‘guard’ the stove as this one takes some time, but I”ll promise the results beat any packaged variety you’ll find. Grab a print and let me know how your recipe works out!
I recommend using only the dried red beans, not canned, for this recipe. The canned beans would end up as mush because of the cooking time necessary for the other flavors to blend. Its worth every ounce of effort and really one of those super simple recipes once you have all your ingredients assembled. The red kidneys that are commonly used for red beans and rice are the smaller red beans, not the same ones you see used for chili and the like. So look for the Camellia Brand or your favorite store brand and if you cannot find either, go ahead and use the larger red beans, won’t hurt the flavor at all, we find the smaller beans just seem to cook a bit better.Print