I hear ya about kidney beans... I'll pass on those, too. The small red beans must not be very popular here. The only store I know of that sells them is Walmart. I found those and bought 6 1lb bags. Used those for my first batch, they were cooked with next to nothing. And yes - they were blah. I couldn't bring them to life with anything I had in the cupboard.
Edit: The celery salt I have made a decent attempt to bring them to life and I like celery, thus my reasoning for using it this time while cooking.
Yes, small red beans are not easy to find. I do find 25 pound bags at the Costco Business Center. I do keep my eye open for one pound bags when I am grocery shopping.
I know that spices make a world of difference in how palatable food is. It is something you learn when you cook.
Garlic and onion seem to work in almost all main dishes. This red bean and rice recipe calls for cayenne pepper. It is after all more of a Cajun recipe and I think cayenne pepper is common in those dishes. I do like spicy food.
The black eyed peas that I made for New Years had cayenne (or another spicy pepper) and every time I ate those, my lips burned.
But, I do have a problem when I eat spicy foods. I often get the hiccups. I think it is an esophagus thing.
This is that recipe, posted on another thread but relevant here.
https://www.homesteadingforum.org/threads/meal-prepping.36614/page-2#post-1054126
BLACK EYED PEAS
http://www.foodnetwork.com/recipes/...y/black-eyed-peas-with-bacon-and-pork-recipe/
Ingredients
1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired
Directions
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note). Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Cook's Note Black-Eyed Peas with Bacon and Pork Recipe courtesy of Patrick and Gina Neely Show: Down Home with the Neelys Episode: Walkin In Memphis Black-Eyed Peas, Bacon & Pork (02:07)
