One-pot red beans and rice in serving bowls with garnish - Julie Kinnaird/Chowhound Red beans and rice is a staple comfort food dish of the South, especially in the historic city of New Orleans. This ...

It was the summer of 1989. I was in Memphis, Tenn., on one of those trips that was a vacation for me and my two sons, but mostly work for my husband. On a sultry late-summer afternoon in Memphis, we ...

If you tell me I’m full of beans today, I’ll take it as a compliment. Truth be told, I’ve been full of beans since last September, when the weather started to change. The onset of fall was all the ...

New Orleanians ate red beans and rice on Mondays because it was laundry day, and they cooked their red beans on the stove while the wash water heated. Or maybe it’s because they needed to use the ...

Canned beans are pre-cooked and packed in liquid, whereas dried beans are typically soaked before cooking. Their nutritional profiles are similar, though there are some slight differences in key ...

Preheat the oven to 350 degrees. Generously grease a baking dish with oil.

Why do people soak beans before cooking them? Does it give any benefits? What about soaking lentils and dried peas? The short answer is that soaking beans, though not needed, has many advantages — ...