July 22, 2013

This is off-topic but I feel strongly about Red Beans and Rice. You should first brown some sliced andouille AND italian sausage, and then cook the trinity in the dripping. Then cook everything, including both sausages and the ham hock with the beans. And I like to add garlic throughout the cooking to layer the flavor, but then I always like to add garlic throughout the cooking. You can and should still have a side of andouille. But that’s just me talkin’.

http://gardenandgun.com/article/anatomy-classic-red-beans-rice/page/0/1

Red Beans and Rice Recipe | Garden and Gun

A Monday tradition in New Orleans, red beans and rice has humble roots: a pot of beans seasoned with Sunday’s ham bone, left to simmer while the household laundry got done. Like the best peasant cooking, it extracts the most from its…

GARDENANDGUN.COM