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In a Southern kitchen, rice and beans bind generations and geographies

In a Southern kitchen, rice and beans bind generations and geographies

Cooking stew peas or any iteration of beans and rice was never meant to be dogma. Rather, it is a humble offering connected to nourishment and nostalgia wrapped in the comfort of eating what we are used to eating and will continue to eat.

Butter Beans with Butter, Mint, and Lime

Along with muscadine grapes, butter beans are among the farmer's market treasures of late summer in Charleston—reason to wake up with gusto to another day of stultifying heat and oxford-soaking humidity.

Duane Nutter’s Red Beans and Rice with Andouille Sausage

Duane Nutter, executive chef, One Flew South, was eight years old when he and his mother left Morgan City, Louisiana—a town of 12,000 built on the petroleum and shrimping industries, about an hour’s drive west of New Orleans—for Seattle, Washington.

Winter White Bean Soup with Olives and Kale

The earthy, slightly smoky taste of this soup (thanks to the smoked and fire-roasted tomatoes and Kalamata olives), is unbelievably satisfying on a winter’s day. Serve with a slice of crusty bread and call it a meal.

Kale and White Bean Soup with Smoked Sausage

This hearty and colorful soup, inspired by a recipe from Epicurious that originally appeared in "Gourmet," makes a terrific cozy main dish for a chilly evening.

Smoky Maple Pinto Beans

From "Around the Southern Table" by Sarah Belk. Almost as popular as fried chicken is that universal favorite, barbecue. Wherever one goes, he isn't far from the smell of some restaurant or backyard grill slowly cooking pork, beef, or chicken in a highly seasoned barbecue sauce.

Grit-Style Chilaquile Casserole

From "The Grit Cookbook" by Jessica Greene and Ted Hafer. Another way to enjoy Grit Pintos or, in a pinch, canned seasoned pinto beans. Ideally, toss on some Grit Salsa just before serving.

Collard and Pinto Bean Chili

Looks Indian, tastes Tex-Mex: This winter stew gets its flavor from tomatoes, garlic, cumin and chiles, but the hearty texture comes from chopped collards. I prefer to use organic, salt-free canned beans and tomatoes, which I season to my own taste.

Brunswick Stew

From "Best of the Best from Georgia Cookbook"

Butter Bean Soup or Lima Bean and Champagne Soup

From "New Southern Cooking" by Nathalie Dupree

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