I don't grow pole because of high wind issues in my location, but do grow the bush (Blue Lake Bush I think). Over the years I've picked up those metal fencing pieces that can be poked into the ground and moved around, I must have about 40 pieces (about 1 foot high and 14-18 inches in length). Dollar store and garage sales have the best prices for me. I place them a distance of 6-8 inches from the young bean plants, and they are there just to give a bit of support from the wind. Both sides of the rows, with a few perpendicular within the row, Helps to keep the plants in check. Before I did this the wind would come ripping through (usually just as the beans were nearing harvest time!) and whip the plants around, snapping off good branches with developing baby beans, and twisting the plants so terribly that production dropped afterwards (when the weather would turn lovely again).

Used a rice cooker for years. Thought it was idiot-proof until my DH helped one night. Smoke and fire!!! (Zojirushi is a great brand, I'd probably start there if I bought another.) Started using 25 yr old heavy Calphalon pot. Perfect ever since and frees up counter space (more important to me than burners on rice nights). I usually cook brown rices, but like a variety. Water amount varies not only by rice but by cultural preference. I have an Armenian friend who uses so little water I can't believe it doesn't burn but it doesn't -- perfect and chewy for her stews every time, just like her mother's. I don't use "instants" so don't know how they behave, except they're quicker (processed). Rice is one of those things you can't believe is easy once you get the knack of it. Cold water start!

Tobyt, this is the recipe that I have been using ever since visiting NOLA in the early '80s. Source is a 'picture postcard' distributed by Express Publishing Co, NOLA. As written: Red Beans and Rice 1 ham bone 1/2 pound ham, cubed 1 lb. dried red beans 1 large onion, chopped 1 cup chopped green onions, tops and bottoms 1/4 cup chopped bell pepper 1/4 cup chopped parsley 1/2 teaspoon basil 2 bay leaves 1/4 cup butter Salt & cayenne pepper to taste (*Caution w/ salt dependent on how salty the ham is.) Kidney beans will do, but small dark red beans are better. Put them in a heavy pot with enough water to cover, bring to a rolling boil for a couple of minutes, then soak overnight in the same water. In the morning, bring to a boil again and add all other ingredients. Reduce heat and simmer for at least 3 hours. The ham bone is important for flavor. Be sure beans are not old. They should become very creamy, but most will remain whole. Add cold water as needed. Goes well with smoked sausage and sliced raw onions. Serve over fluffy long grain rice cooked as follows: Bring 3 quarts of water to a rapid boil. Add salt, one tablespoon of oil and one of vinegar, and one cup of rice. Oil will keep water from boiling over and vinegar will let each grain fall to itself. Reduce heat an simmer exactly 18 minutes. Drain in a colander, rinse off excess starch with cold water and steam in colander until well warmed again. ------------------------------------------- * indicates my notes I've always omitted the butter and I just cooked rice and didn't use the recipe. Lately, I've taken to cooking rice in the pressure cooker. That said, next time I make this, I'm going to try cooking the rice according to the recipe instructions...I'm curious to see if the vinegar trick works to keep the grains separate. Oh, and I never fuss with the cubed ham, always leaving a ham bone 'meaty' knowing it's going to be used in a soup of some kind. All I really want is the ham flavor in RB&R...don't care for having chunks of meat in it. Probably goes w/o saying, but Tabasco is a requisite condiment for the table when you serve Red Beans & Rice. I like to accompany with a crusty baguette.

If we are talking canned beans, bushes vegetarian beans taste better than their orinal pork & beans To make my own I begin by baking a 12 or 15lb ham,, When the ham is baked I remove the skin and save it for my beans. After we have finished the ham I put the ham bone in the crock pot, then I take all the skin that I saved and cut it into 1" squares and put those in the crock pot. I then put two 1lb bags of dried navy or pinto beans in the pot (prefer one bag of each) and chop two or three large onions and toss them in. Add a 1/2tsp of chili powder, 1tsp of course black pepper and a cup of molassass. Turn the crock pot on high and cook for three to four hours (till the beans are done.) Sometimes I add a couple small cans of tomato paste too. Note: when the beans cook down all those pieces of the ham skin will soften and have the same flavor and texture as the chunks of meat in cambels pork & beans.