Beans were readily available and provided a quick and easy method to make a cheap dinner. The Southern-style sides elevate this New Orleans red beans and rice. Serve these delicate, savory red beans with some of our perfect skillet cornbread and collard greens after you’ve poured them over fluffy rice. It was the ideal solution because it could quickly feed a large group of people and was adaptable enough to utilize what was in the pantry. While the cook was occupied with the laundry and other tasks, the beans might boil. The meal was traditionally served for dinner on Mondays, the day after laundry. It was a time-consuming process that consumed most of the day. The domestic helpers of New Orleans and southern Louisiana had to wash every piece of clothing by hand because there was no washing machine at the time. Laundry, ironing, sewing, and other tasks kept everyone busy, so Monday was scheduled as the day to do them all. The recipe from New Orleans might be the one to impress you.Įverything was put off till Monday because Sunday was also a day for worship and rest. It can be difficult to understand that beans and rice represent a meal in and of themselves in various countries around the world for someone used to having a large portion of protein in the middle of their plate for every meal. Red beans and rice cooked in the style of Orleans are incredibly tasty, smoky, hot, filling, and completely pleasant. According to Camellia Brand, New Orleans red beans & rice recipe dates back to the 1930s in New Orleans, Louisiana.
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