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Restaurant Style Red Beans and Rice
Excellent all in all. Always good to see people who aren't afraid of good ol' fashioned lard. I read another review claiming this recipe was too salty. Probably because it uses canned beans. I use the dried. Furthermore, sea salt instead of the usual stuff has a milder flavour and lacks the bitterness of table salt. I played around with the recipe and added some beef scraps I had from making my beef shortening, it was a nice touch.
13 users found this review helpful
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Reviewed On:
Nov. 2, 2002
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