An authentic and deeply delicious Red Beans and Rice from Tanorria Askew’s debut cookbook, Staples +5. This recipe calls for dried beans that are soaked overnight, which is ideal, but if you don’t have the time or simply forget to plan ahead, you can use canned – just read the notes at the bottom of the recipe for the easy swap.
Note 1: To store, refrigerate in an airtight container for up to 5 days.
Note 2: Cooled beans can be transferred to a gallon-sized freezer bag and frozen for up to 3 months. To reheat, thaw in the refrigerator overnight. Heat in a pot over medium heat with 1 cup chicken stock.Â
To make with canned beans: