This is another one of my very old recipes. I got it decades ago as a Christmas stocking stuffer gift from one of my sisters.
The simple, but thoughtful gift consisted of a bag of dry red beans, with a recipe card attached by a pretty bow.
I was immediately intrigued and when I tried the super simple recipe, my husband raved about it. And so it became a regular part of our menu repertoire.
Gifts that keep on giving like that are truly the best kind.
Now, I want to mention that the original recipe name on the card was Louisiana Red Beans and Rice. I have no idea if this is any kind of authentic recipe from that part of the country or not, but I have stuck with that name here.
I hope it is not an insult to Southern cooks anywhere. That is definitely not my intent.
The original recipe also called for ½ pound of smoked sausage. I have never used that in my version, and I don’t think it’s necessary, but by all means add it if you would like. It can be cut up and stirred in along with the beans.
The simple, but thoughtful gift consisted of a bag of dry red beans, with a recipe card attached by a pretty bow.
I was immediately intrigued and when I tried the super simple recipe, my husband raved about it. And so it became a regular part of our menu repertoire.
Gifts that keep on giving like that are truly the best kind.
Now, I want to mention that the original recipe name on the card was Louisiana Red Beans and Rice. I have no idea if this is any kind of authentic recipe from that part of the country or not, but I have stuck with that name here.
I hope it is not an insult to Southern cooks anywhere. That is definitely not my intent.
The original recipe also called for ½ pound of smoked sausage. I have never used that in my version, and I don’t think it’s necessary, but by all means add it if you would like. It can be cut up and stirred in along with the beans.
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