Something tells me we’re not the only ones who get excited over beans and rice. Do you? Rarely a week goes by that we don’t have beans of some sort or another, and my mother’s chili beans with rice are a staple around here. My father found a recipe in our local grocery store (Raley’s) circular for a Cajun red beans and rice using smoked pork shanks. Given my dad’s love affair with all things pork, he couldn’t wait to make it. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks.

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