Red Beans and Rice

Red beans and rice come to us by way of New Orleans’ Creole cuisine. It was traditionally eaten on Mondays, which was washing day, so the beans could be put on to cook all day. It also probably made use of ham and hambones left over from a big Sunday dinner. Even though some folks serve it as a side, it is really considered a onepot meal, like jambalaya or gumbo. My twist on this NOLA tradition is to save time by starting with canned beans instead of dried, and then chock the beans f