Are red beans & rice made with the beans called "small red beans" or "red kidney beans"? I've looked everywhere and can't find a good answer. Some people say that the Camellia brand kidney beans are smaller and softer than regular kidney beans. Camellia also has "small reds." I don't have access to Camellia brand up here in NY so I'm wondering if I should get store brand "small red beans" or store brand "light red kidney beans."
I've never had or made red beans & rice before, so I don't have any personal experience to work off of. Sometimes kidney beans can have kind of a thick skin that causes them to hold their shape, so I'm worried about getting the proper smooth and creamy texture.
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