red beans and rice

Okay, I'm cheating on this recipe because I don't actually cook red beans from scratch. The reason? I've never been able to top the taste and texture of Blue Runner Creole Style Red Beans. Yes, they are canned. But will I make anything better? Perhaps, but it will take a long time. If I ever do then I will edit this wiki-post. But for the time being, go for Blue Runner Beans. By the way, I've had great success writing Blue Runner, praising their product, and they've sent me some cans of beans in the mail.

Ingredients

• 1 can of Blue Runner Creole Style Red Beans
• 1 cup of uncooked rice
• 1 teaspoon garlic powder
• 1 teaspoon creole seasoning
• 1 tablespoon margarine 
• hot suace, such as Tabasco

Start the rice first, preferably in a rice cooker. Heat up the can of red beans on the stove on low heat, or in the microwave for 3 minutes. Before that, add all the spices, such as garlic powder, creole seasing (like Tony's) and margarine. Hot sauce needs to be at the table.

The best sides are garlic bread and/or frozen yam patties (which I find at my local veggie stand) cooked in the oven for 20 minutes at 350 degrees (flipped once). Cornbread is good too (add sugar), as well as corn or broccoli on the side.

Shopping List:

• can of red beans
• rice

sides: yam patties, corn, green beans, buttered carrots, broccoli, california veggie mix, carrot souffle, garlic bread, cornbread