In Louisiana, red beans and rice is traditionally served on Mondays. This tradition dates back to a time in New Orleans when Mondays was the day that laundry was done. Laundry was an all day event filling with scrubbing, washing, rinsing, drying, and folding. Since there wouldn’t be time to actually be in the kitchen to oversee pots and pans, a pot of beans cooking for two hours or more was ideal. The results produce a creamy flavorful pot of beans.
Beans and Japanese Rice
Ingredients
- 1 1/2 cups dried pinto beans
- 6 cups water
- 1 med bell pepper
- 1 med onion
- 2 stalks or ribs celery
- 3 garlic clove, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 teaspoons tamari
- Sriracha
Instructions
- Prepare according to package.
- Place all ingredients except Siriracha into a pot.
- Cook for 2-3 hours, until beans start to fall apart, stirring occasionally.
- Serve over rice.
Japanese Rice
Beans