Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV
In New Orleans, local ingredients transform a dollar’s worth of dried beans into a creamy, smoky stew. To re-create that rich flavor, we had to find the right substitutions.
To replicate this traditional red beans and rice recipe from New Orleans using ingredients easily found in supermarkets across the country, we made some simple substitutions: small red beans for Camellia-brand dried red beans and bacon for ...