How to make it

  • If using dry beans soak for several hours or overnite
  • Toward the end of cooking time, when the beans are nearly done, chop up the onion and the bell pepper and add your spices and your liquid smoke. The liquid smoke is a very vital ingredient. It's easy to find. I use hickory flavor. Once the beans are done and the vegetables are cooked, you may begin to smash the beans. This way, even the picky eaters aren't bothered. No chunks. Then you pour it over a hot bed of rice. I like to add Louisiana Hot Sauce over the top. My husband likes Tabasco. My son likes Picante Sauce. Your choice. Delicious!

Reviews & Comments 1

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    " It was excellent "
    mjcmcook ate it and said...
    This recipe takes me right back to my
    "Heart Home' ....New Orleans!
    Interesting that you posted this particular recipe on Monday...! "Red Beans and Rice Day" in the South!!! Nothing finer that the fragrance of this cooking away all day! You are correct in the use of the spices chili or cumin....this changes the intended flavor of the recipe
    completely...Thanks so much for sharing....
    You "made" my Day....
    Would you be my 'Food Friend'????
    .....mjcmcook,,,,,"5" Forks!!!!
    Was this review helpful? Yes Flag

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