Every year for my birthday, I would ask for my mom's red beans and rice. They're comforting, creamy, and so-well flavored. Everyone who tries them loves them. My mom swears the secret is a cup of pickle juice. —Katie Macdonald
In a large heavy pot, empty bag of red kidney beans; remove any dirt if there.
Wash beans by rinsing in water and discard water. Add fresh tap water to cleaned beans so that water covers them by 2 inches.
Put lid on and bring to a boil, then lower temperature to simmer for 1 hour and then turn off. Beans should be softened.
Add all above remaining ingredients and add enough water to cover all ingredients by an inch.
Bring back to a boil then immediately to a low simmer. It may take 3-4 hours on simmer for the beans to be ready to eat. The longer you keep them on a low simmer, the creamier they will get. You must stir the beans regularly so they don't burn.
Slow-cooker variation: If you boil the beans first, you could then put them in a Crock-Pot with all of the other ingredients and cook on low for 8 hours, stirring every so often so it doesn't burn.
Freeze any leftovers and they are good for at least 4 months in the freezer.
For the rice:
Prepare 1 cup of long grain brown rice. (2 cups water to each 1 cup rice plus good shake of sea salt and 1/2 teaspoon of olive oil), bring to boil then put on simmer for 15 mins or until done.