It is no secret that I love beans. Beans are nearly a perfect food—full of protein, fiber and nutrients. Plus they are incredibly tasty, readily available, and they are one of the most affordable forms of protein around. You can easily feed a family on a $1 worth of beans. Try doing that with meat!
Beans and spicy flavor were a match made in heaven. Many of the biggest bean-loving cultures are also the cuisines that use robust and bold flavors. Of these bold-flavored dishes, one of my favorites is Red Beans and Rice.
I can’t (even a little) claim to be a Louisiana culture expert, but I do know that what we called “Red Beans and Rice” growing up here in rural Indiana was decidedly not the same stuff you get in Creole country. It was more like a red bean and sausage casserole—delicious, but not the real deal.
My first experience with the spicy, beautifully simple flavors of a more authentic Red Beans and Rice was when a Cajun/Creole restaurant opened up in my college town. It was love at first bite! And, even more than really good delivery pizza, that restaurant is what I miss most about my college years!
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