Mardi Gras is early this year — Feb. 13, to be precise. Break out your beads and masks and make some red beans and rice to celebrate!
This traditional Louisiana dish was typically made on washday, which was Monday. Before there were washing machines, housewives had to do their laundry by hand. Using a ham bone from their Sunday meal, they would slow cook the beans all day while they scrubbed clothes so that dinner would be ready after a long day of laundry.
Today, washday might be another day of the week, but in some homes, red beans and rice are still the meal of choice on Mondays. Not only is this dish delicious, it is also nutritious and very economical! Our variation is not the traditional Creole recipe, but it’s still tasty.
Red Beans and Rice
1⁄2 cup uncooked rice
2 cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained
1⁄4 cup chopped onion
1 tablespoon each soy sauce and sherry
1/2 teaspoon toasted sesame seeds (optional)
Cook rice according to package directions until tender. Add beans, onion, soy sauce and sherry; mix gently. Simmer, covered, 5 minutes or until all moisture is absorbed. Sprinkle with sesame seeds. Makes 6 servings.
*For best results, soak and cook dry beans by preferred method.