Red beans and rice (easy mode)

  1. I make this most mondays. The only thing I do differently is I sauté the spices before adding the beans and I immersion blend about half after cooking. If I cook andouille, I always slice and pan fry and serve it on the side.

  2. Ah, thank you, you are correct. In the Spanish sofrita you cook the spices with the veggies, I knew that but for some reason didn't think to do it that way. Will try next time. And immersion blending looks like the photos I've seen online.

  3. Fair enough! I think dry beans would be cheaper and healthier (as per the sub's name!). Maybe tastier too. I just have never tried making them, maybe I will one day.

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Author: admin