Entrees » Red Beans & Rice
Mississippi Delta native Allen Collier whips up a batch of red beans, a recipe he learned from a Cajun woman when he was younger. Legend says that Red Beans & Rice were originally cooked on Mondays to use up the leftover ham from Sunday dinner. Now you can make it whenever the mood strikes you. Every spice imparts its own special nuance, and Allen's caramel-colored roux is a technique you'll want to master. Feel free to adjust seasonings as desired but we recommend keeping the heat. This dish didn't become a Monday, simmer-while-you-do-your-laundry, Southern tradition by messing with perfection.
Posted Monday, May 16, 2011, at 10:18 pm by Carol Viera:Fantastic, Allen! Your inspiring storyline and easy, comfortable cooking style certainly convinces me that adding this delicious meal would make laundry day something to look forward to. Love it!
Posted Monday, May 16, 2011, at 8:56 pm by Jim Viera:The best cold day comfort food ever. Allen is a genius and a gentleman!
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