Red Beans and Rice
This Louisiana Creole dish was typically prepared on Mondays using leftovers from Sunday supper. Classic ingredients include vegetables, pork bones/ham hocks, spices and red beans slowly cooked in a pot and served over rice. Back then, Monday was laundry day, and women could leave the pot on the stove to simmer all day unattended while they washed clothes.
This recipe provides a quicker, easier, and slightly healthier way to prepare red beans and rice. Instead of soaking dry red beans in water overnight and simmering them on the stove for a long time, this calls for ready to eat canned kidney beans which still possess a rich, creamy texture and slightly sweet flavor. Fresh vegetables, Andouille sausage and seasonings impart big flavor making this a healthy, hearty and satisfying meal for the family in under an hour.