It's a long held tradition that continues to this day, even if nobody is doing any laundry, and you'll find it offered up at just about every meat and three restaurant here, and even in some that are more upscale. Like po'boys, it's a meal that is just part of our lives.
I have four different ways that I make them, depending on resources and time, so I thought that I'd gather them all up in one place for y'all. We've got you covered for those super busy days where you only have a few minutes to those days that you have the time to let them cook low and slow in the traditional way - my personal favorite. I promise you that they all deliver on flavor. Just click on the titles or photo to go to the recipe!
|Homemade red kidney beans made with dried beans, and slow stewed with the Trinity, bacon, smoked sausage and a good ham bone or ham hock if you have one, served over hot rice with fresh French bread.|
|When you don't want to tend over a stovetop pot, let your slow cooker do the work! These red beans and rice are still made with dried beans and cooked with a ham bone, bacon and smoked sausage, but they go low and slow in your Crockpot all day.|
|A quicker version of Red Beans and Rice made with The Trinity, bacon, smoked sausage and canned kidney beans, preferably Blue Runner brand. You will hardly believe they're a shortcut version!|
|An even quicker in-a-hurry skillet version of red beans and rice, made with canned kidney beans, the Trinity of vegetables and cooked with instant rice.|
There you have it - four delicious ways to prepare red beans and rice!