A soul food staple, this Red Beans and Rice combines creamy beans, smoky sausage, and bold Creole seasoning in one rich, satisfying pot. Serve over fluffy rice and enjoy Southern comfort in every ...

Ingredient RecipeWhen it comes to comfort food, simplicity is often the key to a great meal. A two-ingredient beans and rice ...

The secret to soul food is in its ... Add red beans, rice, ... broth teaspoon dried oregano teaspoon dried thyme 1 bay leaf 2-3 teaspoons hot pepper sauce Hot cooked long grain white rice ...

This weeknight red beans and rice dish is a fast, flavorful twist on a New Orleans classic. This 30-minute version uses canned kidney beans and store-bought Cajun seasoning to cut down prep time ...

1 pound dry small white beans or navy beans, soaked overnight or quick soaked; see note above. Two tablespoons olive oil. 1 1/2 medium white onions, chopped. 1 bell pepper, chopped. 2 cloves ...

While beans cook, heat oil in a large, heavy pot over medium. Add sausage; cook, stirring often, until evenly browned, about 10 minutes. Remove sausage from pot, and drain on paper towels.

Preheat the oven to 350°. Heat the lard in a large heavy casserole. Add the bacon and cook over moderate heat, stirring frequently, until crisp, about 15 minutes.

While red kidney beans are widely considered to have originated in Peru in 8000 B.C., they, along with other common beans like green beans and black beans, have been spread by migrating tribes for ...