Red Beans and Rice
We ate a lot of beans when I was a kid. Baked beans almost every week in the winter, bean soup at least once a month, and bean salads when Mom found a new recipe in Woman's Day. In the summer we took canned beans along on picnics.
But I never tasted red beans and rice until long after I had left home. My introduction to this creole staple was on a trip to New Orleans and after about two spoonfuls I was hooked.
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