At one time red beans and rice was a dish reserved for Mondays.  It was a practical way to use up the leftover Sunday ham  and it could cook unattended for hours while the wash was done.  Now this dish is a favorite any day of the week.  When I make this, I like to brown my sausage ahead of time.  This not only renders out some of the fat but also makes the sausage much more flavorful.  If you can’t find dried red beans in your area, kidney beans make a great substitute. Continue reading →