In New Orleans, red beans and rice are a part of life, but when we moved to Portland, OR, in 2013, we were surprised to discover that red beans and rice didn’t seem as well-known as other emblems of New Orleans such as Mardi Gras and Gumbo.
We started inviting our neighbors over for red beans and rice on Mondays (the traditional day of the week for serving the dish in New Orleans) and out of that grew the idea for Nunzie’s.
After several months of experimentation (and lots of failed experiments served to our very patient friends and neighbors) we successfully converted our recipe into a dry mix that makes red beans and rice that taste just like home-made, and only contains the sort of ingredients you would use if you were to make red beans and rice from scratch—no preservatives, additives, or fillers like flour.
A New Orleans Recipe
Like most red beans and rice recipes, Nunzie’s starts with “the trinity”—onion, bell pepper, and celery—a combination ubiquitous in New Orleans cooking. Then come the garlic, spices, a bay leaf, and just enough cayenne pepper to enhance the other flavors, but not enough to add a lot of heat. We suggest keeping a bottle of your favorite hot sauce on the table so each person can fine-tune their bowl to their preferred heat level.
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