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1/2 Photos of New Orleans Red Beans and Rice
I found this recipe in "The New Orleans CookBook" by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see New Orleans Skillet Baked Cornbread).
Units: US | Metric
Serving Size: 1 (352 g)
Servings Per Recipe: 8
The following items or measurements are not included:
red pepper pods