Red Beans and Rice

Looks good. The only thing I would say is that I brown my sausage first, then sautee veggies in the fat that has rendered.

You fancy

I
Would
Eat
Two
Servings

I used a pork stock. Good idea!

That really has me hungry for red beans right now and they aren't even a favorite of mine.

I agree with BB on the butter. I throw in a stick and swirl it in just before serving. A half stick will do.

I use a ham stock that I usually have in the freezer quite often, but if I don't, I put the hocks/ham bones in the liquid I'm using and simmer that about an hour before I add the liquid and the hocks to the beans. I like the hocks/bones to have longer cooking time than it would otherwise. Yours looks tasty and it might not make a difference, but it sounds good, anyway!

I do think with all that fanciness, you could have sprung for cloth napkins and a basket or platter for the bread, though. All that work deserves better treatment!

Well done sir. I will be mixing up the Red Bean Gumbo tonight.

Great looking pot of beans there

Kudos from Gris, Otis, Meridian, and BB. Certainly appreciated from the F&DB Elite! Only missing Martini and the late great TavolaTim. Thanks everybody, plenty more to come!

Sir, you are a great purveyor of fine food porn. All joking aside; from the RB&R to the Sazerac and your choice of music-for you, today was a very good day.