San Diego, California
Member since Apr 2013
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Reviewed Red Beans and Rice
Apr 12, 2013 on FoodNetwork.com
“I think this recipe is great! While I was cooking and tasting last time I was afraid it would be too salty, but by the time it finished it was good. Tonight when I make it I think I will try 1/2 low sodium broth, half water just to be safe.
Also, I use smoked ham hocks (part of what makes it so salty) and I find they take longer...”