Give me a sista I can't resist her.

[curses]

Red beans and rice didn't miss her.

I need recipes for red beans and rice. What's your favorite recipe?

[S.Vashti]

Had red beans and rice last night with a cup of store bought salsa. It was good enough. (1 cup brown rice cooked, 1 "can" (15 oz) red beans, and Pace salsa)

[mulebear]

I don't have a personal recipe for Red Beans and Rice, but, to me, if it's not New Orleans Style Red Beans and Rice, then it's just simple beans and rice.

This recipe looks good...

http://www.epicurious.com/recipes/fo...-Fulcher-11359

[Sonoma Bear]

This recipe also looks worth trying - some good comments on it from Cajun cooks...

http://allrecipes.com//Recipe/authen...ce/Detail.aspx

[Hyxno]

toss some pitted green olives in with the beans.

[Danfixer]

For nostalgia...look at Justin Wilson's red beans and rice recipe. Fine stuff.

[LadyShea]

I have found it best to cook the beans with some kind of flavorful stock, or some salt pork or a hambone or even bacon, otherwise the beans are bland to me.

[Vivisectus]

I do a variation of this called Creole Rice. It is a favorite family meal here.

You need:

About 200-300 grams of chorizo (cooked), chopped small
about 200-300 grams of chicken or turkey mince.
1 can of brown beans or capucins
1 jar of roasted red pepper
2 onions, chopped fine
3 cloves of garlic, minced
2 bayleaves
2 tablespoons of smoked paprika
about 1/2 tablespoon of allspice
about 2 pints of Chicken stock
1 400 gram jar of chopped tomatoes
about 300 grams of rice

Start with the onion - cook until it goes translucent. Then add your chicken mince and brown it, making sure to break it into small bits.

Once the minced is broken up and browned and the onion is soft, add the garlic and roasted pepper and cook for a few minutes. Not too long as garlic overcooks quickly.

Add stock, chopped tomatoe, chorizo, bayleaf, roasted paprika and allspice. You may need to fiddle a bit with the ratio of roast paprika and allspice - you are looking for a robust, spicy, smoky flavor.

Simmer for 10 minutes, then add the rice. Stir a LOT because the rice will suck up most of the stock and may start to stick. Try to end up where it is barely wet, so that in the end it is like rice in a sauce. This will mean just covering all your ingredients with stock when you start to cook the rice.

Serve in a bowl and nosh away. I tell you it is a mighty fine dish.

[LadyShea]

OMG Vivisectus how come I didn't know you were a foreigner? Where do you live?

[Ensign Steve]

He's Dutch. Everyone knows that.

[Vivisectus]

I live in Ireland, but I am a Dutchman. WHich means that my ancestral recipes that do not involve raw fish or fast food go like this:

One Taketh a Potato
One Relentlessly Boileth it into Utter Submission. Same with some hapless Vegetable.
One presenteth this with some meat, and then one poureth a mixture of pan-juice and water over the lot.
Then one maketh Damn Sure to learn how to cook Foreign Recipes, or try to kill of your tastebuds with a Rasp.