When we were in New Orleans we took a cooking class at the New Orleans School of Cooking. We watched gumbo being assembled while a pot of red beans simmered on a nearby stove burner. Banjo Man loves red beans and has tried many times to make them successfully.

There have been ups and downs.
Last week I took the recipe from the class and attempted to make something that would impress my husband (who was coughing and deaf). I even ordered the Camelia-brand red kidney beans from Amazon.
How did it go? Well, they looked good bubbling beautifully in the pot. But when I tasted them they were way too salty. WAY too salty. Where had I gone wrong?
I used “Tony Chachere’s Original Creole Seasoning” instead of “Joe’s Stuff Seasoning”. Not a good decision.
So…what to do…
I added more water, more chicken broth.
I splashed in lime juice, then lemon juice.
Then I tried adding slurries of corn starch and water.
Tablespoons of sugar.
More water.
After all this, my beans were barely semi-edible and served over white rice they were okay. Sort of.
The next day I put them back on the stove with slices of raw potato and more liquid. That helped and we ate red beans and rice for two more days.
I will share the recipe once I’ve figured out the proper seasoning. More research is required and maybe another Amazon order, this time of “Joe’s Stuff”.
Wish me luck.




















