Just like gumbo and jambalaya, this recipe for red beans and rice has always been a New Orleans favorite. You can serve this deliciously flavored cajun creole dish as a side item or standalone meal, for lunch and dinner. I must also add that this rice recipe makes for good leftovers as well.
Like most of my Louisiana style recipes, this New Orleans red beans and rice recipe was passed down to me from a family friend. I had to make some slight modifications to bring this recipe into modern times since the recipe is from my friends great grandmother. No need to worry the beans and rice still taste great.
For this recipe don't use the beans that have been sitting in your cabinets for 6 months to a year. Go out and buy a fresh pound of dried kidney beans from your local grocery store. Newer beans will result in reduced cooking time and mushy beans which are preferred for this dish. Also you should presoak your kidney beans the night before cooking. This will reduce the cooking time and aid in reducing the effects of flatulence or gas.
Here is the recipe for your enjoyment.
Cookware and Utensils:
As always the key to great cooking is to be prepared and to use quality ingredients.
Serve beans and sausage hot over steamed or boiled rice.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
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