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Chef John's Red Beans and Rice
November 26, 2015

Like Chef John, I substitute chicken broth for some of the water to give the dish a better flavor. This is what made me want to try his recipe over others. I also like that in his recipe, he doesn't skimp on the Louisiana andouille (pronounced an-du-ae - the ll's are silent) sausage. It really makes the right smokey-hot flavor for this dish. Good andouille tends to be expensive, and an economy version will just be called "hot smoked sausage" links such as Bar-S or Morell. (Do not use polish Kielbasa - totally wrong flavor.) Also, there is a difference between "red beans" and "kidney beans". It is the actual name for a particular type of bean - not just a color. Kidney beans may also be red, but they have a different flavor than "red beans". Here on the west coast, I can always find dried red beans at Safeway, and Walmart sells canned red beans. I serve with greens ("the recipe here for "Kickin Collard Greens is my favorite), some cornbread, and sweet tea. Love your recipe for this classic dish, Chef John! 5 STARS!

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