Rick that does look mighty good. I love red beans and rice too!
BUT... (and this is a serious inquiry, because I used to wonder about this) I've always used kidney beans because everything I've read says that what's referred to as red beans in the deep south are red kidney beans (conversely small red beans are small kidney beans). Even John Besh and Paul Prudhomme's recipes call for red kidney beans.
Do you (or anyone else) have any other info about this?