I live between Georges and Picadilly, so on Monday nights I can go to Georges and get RB&R with garlic french bread toast or to Picadilly and get RB&R with good corn bread. Both are pretty good meals, it depends on whether iced tea will do or if I require a longneck with dinner.
You are better served to put either fresh garlic or minced garlic rather than garlic powder. I usually use a small clove of fresh, or about 2 level tablespoons of minced garlic per pound of dry beans. The true flavor of red beans comes from cooking with fresh seasoning, not from the dried spices/pepper. Leave the hot sauce/tabasco/Tony's to the individual to decide if they want to taste hot or red beans. If you cook them long enough using enough fresh seasoning, you shouldn't need to add any condiments.
I liked that idea better the first time. :hihi: :thumb: That sounds unbelievable. I might try that as soon as tomorrow.
you can also mix grated cheddar cheese into the cornbread batter or sprinkle over the ground beef mixture for the all important dairy group for that complete meal.
