Bluefield Daily Telegraph, Bluefield, WV

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February 5, 2013

Traditional take on the classic red beans and rice

It seems just about everyone with a Louisiana pedigree has a secret recipe for making the region's signature dish — red beans and rice.

Which makes it a bit like chili and barbecue. Any time you try to write a recipe for it, no matter how you make it, no matter what you put in it, folks will line up to tell you that you got it wrong. It's one of the things that makes tradition-rich recipes such as this so wonderful. People really care about what goes in the pot.

In the case of red beans and rice, some people flavor the dish with salt pork, some use bacon, or pork hocks, or ham bones. Andouille sausage is pretty much a given, ditto for some sort of red bean. However you go, it's bound to be delicious, filling and a perfect one-pot meal.

For our recipe, we borrowed ideas from various classic versions. We went with the deep flavors of a smoked pork hock augmented by andouille sausage and salt pork for a deeply flavorful stew-like meal. To make it a whole-grain dish, you can substitute brown rice for the white.



This recipe is written for using dried beans, which have a better texture than canned. We use the traditional method of soaking the beans in water overnight. If you'd rather skip that, you also can use the so-called shock method. To do this, in a large pot combine 3 quarts of water, the dried beans and 1 tablespoon of baking soda. Bring to a boil, then simmer over medium-high for 20 minutes. Drain and rinse, then proceed with the recipe.

Start to finish: 2 1/2 hours (plus bean soaking or boiling time)

Servings: 8

1 pound dried red beans

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