New Orleans red beans and rice from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 183) by Steve Sando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other coarse-grained mustard for Creole mustard. See recipe for suggested bean varieties.

  • silent_kaye on January 21, 2025

    I let this linger on the stove on low for several hours to thicken rather than mashing part of the beans. Also, used 12 oz (1 pkg) of Aidell’s sausage, so a bit less than called for. Made with Rancho Gordo Domingo Rojos and ancho chile powder. Very enjoyable with Louisiana hot sauce and over basmati rice.

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