skillet red beans and ricePosted: February 27, 2018
This recipe for skillet red beans and rice appeared in Cooking Light last September. It’s by Robin Bashinsky who has a great track record with recipes, from my perspective at least.
This one is simple, straightforward, and tasty. I omitted the broth and that worked out well. I also omitted salt and the green onion garnish. The store didn’t have trinity blend, so I used a bit of celery and a single bell pepper, yellow rather than red.
This was an easy, flavorful recipe for a Friday evening. And very filling, to be sure. There was plenty leftover to freeze for another supper.