Hola Todd from Tejas!  Although, I have to add, I only live in Texas – I am from Mississippi!

We eat red beans and rice every Monday at our house.  It’s a tradition in New Orleans that dates back to when women did laundry on Mondays – they let the beans cook all day and had dinner ready when the laundry was finished.  To make it every Monday the easy way, I plan ahead and use some specialized equipment.  I grew up eating red beans and rice all the time and we love the connection to New Orleans.  Plus, it’s healthy and yummy.  And it reheats well the next day!

Becky

Monday’s Red Beans and Rice

Chop one onion, one bell pepper, a hand full (to taste) of jalapenos, and several cloves of garlic.  Sauté this in olive oil till soft and yummy.  Pack into little zip lock snack bags (we call these red bean kits) and plop in a big freezer bag for the freezer.

Now, on Sunday night, soak ½ cup red beans (the little ones, not those yucky big ones) in a big stadium cup with water.  Take out one red bean kit and let defrost in the fridge.

On Monday morning, add the beans, the red bean kit, a bay leaf, salt, cayenne pepper, and water to cover generously to a little crock pot (like you use for warm dip at a party).  Plug it in and go to work (or the couch for some serious nap time).  When you get home, move the contents of the crock pot to a saucepan and boil for another half hour or so to break down the beans.  (Make sure to add more salt or water or whatever.).  You can add sausage if you want, but we like it just like this.  Serve with rice (I just discovered Uncle Ben’s rice – what a blessing) and Tabasco sauce.