Creole Cuisine: Going to the Beer Bayou

Discussion in 'Article Comments' started by BeerAdvocate, Jul 2, 2011.

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  1. BeerAdvocate

    BeerAdvocate Admin (16,842) Aug 23, 1996 Massachusetts
    Society

    Red beans and rice is a staple of the Creole kitchen that can be served as a side dish or a main course. This version uses a Porter pork stock to cook the beans, and it’s served over a slightly bitter IPA rice. To make this an entrée, add Barrel Wood-Smoked Quail on top.

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    #1 BeerAdvocate, Jul 2, 2011
    Last edited by a moderator: Apr 11, 2017
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