Mardi Gras season is in full swing…

and that, has me thinking about all the delicious foods that New Orleans has to offer.

One of my favorite traditional New Orleans dishes is Red Beans and Rice.

Red Beans and Rice is a very traditional meal in New Orleans.

Sunday’s meal was traditionally Ham and Monday morning was wash day, so an easy dish that could simmer all day, with little tending was needed.

Along with Sunday’s leftover ham bone, the holy trinity: celery, onions and bell peppers, along with spices were added to give this dish tons of flavor.

Even today, with the convenience of modern washing machines and dryers – Red Beans and Rice is still eaten in New Orleans on Mondays.  It’s the featured dish on restaurant menus, school lunches and family tables.

Traditional Red Beans and Rice

• 2 onions, diced
• 2 green bell peppers, seeded and diced
• 2 celery stalks, diced
• 1/4 C bacon fat
• 1 lb dried red beans
• 2 ham hocks (smoked, leftovers…)
• 1/2 to 1 tsp cayenne

Directions

1. In a large soup pot, melt the bacon fat and add in the holy trinity aka onions, celery and bell peppers.
2. Cook until the onions become soft and translucent.
3. Add in beans, ham hocks and cayenne and enough water to cover everything with 2 inches of water above the ingredients.
4. Bring to a boil, lower heat to simmer, cover and cook for 2 hours.  Make sure to check it and stir occasionally, as well as make sure that there is at least an inch of water above the ingredients at all times.
5. Cook until there is a creamy sauce in the pot and the beans are fall apart tender.
6. Remove the ham hocks from the pot, pull the meat from the bones, dice it and throw it into the pot with the beans.
7. Serve over rice (about 3 Cups cooked will make this serve 6 people)

Do you have a favorite traditional dish that makes you think of New Orleans or Mardi Gras?