Red beans and rice

Page 49

Cuisine: Southern/Soul Food | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

I love this dish, have made it a couple of times per year for the last ten years or so, when I really want an excellent meaty stew. I haven't yet made it with dried beans, always in a (relative) rush and forget to soak and have to go with canned; I'm sure the textures would really be great if I soaked the beans. Also, have often subbed oil for the lard/bacon fat, but of course it's tastier if you've got those tablespoons of bacon fat! Good man, good cook, who left us too soon!

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