In south Louisiana, most restaurant serve Red Beans and Rice on Mondays.
But why red beans on Mondays?
Here's what Chef Emeril Lagasse has to say about that:
"Monday wouldn't be Monday in Louisiana without red beans and rice.
Legend has it that since Monday was traditionally wash day, an all-day affair before electric washers and dryers, a pot of red beans spent the morning simmering on the back of the stove.
If there was a ham bone left over from Sunday's dinner, it was thrown into the pot of beans. The marrow from the cracked bone and a good amount of herbs and spices made the beans tasty; long cooking made them tender and creamy.
When the laundry was done, so were the beans.
Red beans ladled over fresh steamed rice with a pile of French bread for sopping up every last drop, is the dish and the day of the week that transplanted Louisianans miss the most..."
And here's a little langiappe! If you don't know what langiappe (lan yap), it means a little something extra for nothing.
ENJOY!
Oh yum! And I just had red beans and rice for lunch. They are even better 2 days later. Now I know why Greg says we have to have them on Mondays. I don't know if even he knows about the washday thing. He always says that they need to be eaten on Mondays though which is why he always makes them on Sundays. I think we were cajun in another life. Or should have been!