On Mondays in New Orleans, there's no need to ask “what’s cookin’?” Since time immemorial, the answer can be found simmering on the stove in a deep, cast-iron pot—rich, creamy, ham-studded red beans.
History tells the culinary evolution story two ways: First, as the wash was working, so too were the beans, long, low, and slow. Second, that Sunday’s ham dinner left overs found their way to the pot for some more mealtime love.
Heaven is a kitchen filled with the aroma of dusky red beans, burbling along with smoky meats, trinity (garlic, bell pepper, and celery) and spices; steam escaping from another nearby pot of Louisiana-grown rice; and crusty French bread warming in the oven.
Foods of tradition, like red beans and rice, induce hunger and inspire some creative…
