- Columbus Day
Red Beans and Rice
- 1 pound red beans, soaked overnight in cold water
- ½ pound butter
- 2 pounds bacon, diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1teaspoon dried oregano
- 3 tablespoon hot sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch green onions, sliced thin
- Cooked white rice, for serving
This classic Louisiana Creole dish is usually made on Mondays using beans and vegetables leftover from Sunday night’s dinner. Back when Monday was washday, women would leave it to simmer on the stove while tending to the washing.
Following in this tradition, chef Chris Lusk still serves his creamy red beans and rice every Monday at Café Adelaide — it’s a customer favorite.
Soak the beans overnight and rinse well. Melt butter in heavy sauce pot. Add bacon, celery, onions, bell peppers, garlic, bay leaves, thyme, and oregano and cook on medium heat until onions are translucent, about 10 minutes. Add hot sauce, Worcestershire, and cayenne and cover with water.
Cook for 4-5 hours or until beans are soft and creamy. Season with salt and pepper to taste. Garnish with chopped green onions. Serve with hot white rice.