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New Orleans–Style Red Beans and Rice
New Orleans red beans and rice is delicious and simple. All you need: the holy trinity, pantry spices, ham hock, smoked sausage, and dried red beans.
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Red Beans and Rice With Smoked Turkey
The Louisiana meal of red beans and rice is typically made with pork: smoked, salted, roasted, or pickled. Those all work well in this recipe (a pound of sliced and browned andouille sausage would be our choice), but the beans also shine with smoked turkey.
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The Best Barbecue Beans
Using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—the sauce packs a deep and complex barbecue flavor with tender, creamy beans.
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Cuban Black Beans and Rice
Classic Cuban sides for all kinds of meals.
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Colombian-Style Beans and Rice
The greatest bean dinner is called the bandeja paisa: Beans, rice, arepas, fried green or black plantains, avocado, a thin slice of grilled steak, deep fried pork rinds (known as chicharrones), a chorizo or two, a side of ají to sauce everything up, and a fried egg to top it off.
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Easy Black Beans
Aromatics enhance creamy black beans in this easy and healthy side dish.
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Jamaican Peas and Rice
A subtle, slightly sweet coconut aroma—along with Scotch bonnet, thyme, scallion, ginger, and garlic—encompasses every bite of this classic Jamaican dish.
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Smoky Barbecue Beans
These barbecue beans are deeply spiced with paprika, cumin, and plenty of black pepper, and given added depth with dried red chiles. Chunks of smoked meat (sausage, leftover barbecue, or whatever else you have on hand) add a campfire fragrance to round them out.
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Meat Lite: Black Beans and Rice, My Way
Creamy, tender beans, every time.
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Frijoles Molidos (Refried Beans)
Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions.
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A simplified version of New Orleans-style red beans and rice is a great way to get your kids involved in the kitchen (and it also happens to be delicious).
Serve With
Grilled Cajun Shrimp and Grits
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
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Southern Cornbread Dressing With Oysters and Sausage
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.
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Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
Grits inspired by My Cousin Vinny — Binging With Babish
This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your
Cornbread
To-die-for Cornbread! Crispy edges, sweet corn flavour and so moist you don't need butter to scoff it down (but who in their right mind would skip butter?!)
Cajun Blackened Fish
A classic cooking technique from the South, a mix of spices to create a sensational rub that turns black (but not burnt!) when cooked in a hot skillet!
Braised Collard Greens
A classic slow-cooked side dish from the South, these braised collard greens include diced pancetta for added meatiness.
Honey Butter Glazed Cornbread
This decadent Honey Butter Glazed Cornbread is spongy and almost cakelike with a delicate sweetness. It's not dry or crumbly like some other cornbread.
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Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'
Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan.
Cornbread
Here's my easy cornbread recipe to pair with some sticky BBQ ribs and slaw.