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From the Abbeville Institute:
A few years back, I came to Louisiana for the first time. Being an Indiana Hoosier, I had no idea what dishes were native to this region, aside from gumbo and crawfish. The first Southern meal my Louisiana family introduced me to was red beans and rice. I didn’t know what to expect, but as soon as I took my first bite, I indulged in the mixture of textures and flavors.
After that, I asked for red beans and rice whenever I visited the South. My mother-in-law would heat a can of “Blue Runner” red beans on the stove, cut up some sausage, and serve on a bed of steaming rice. Lastly, she would…