ew dishes are as synonymous with New Orleans as red beans and rice. In the Crescent City, eating red beans and rice on Mondays is a beloved culinary tradition that began in the days when laundry was done byhand. This dish didn’t require much attention and made use of ingredients that were already in the average Louisiana kitchen, making it a simple and inexpensive recipe to prepare on wash day, which happened to fall on Monday for most families. Today, red beans and rice is still a staple in New Orleans, and farther west, in Acadiana, white beans and rice is commonly found on plate lunch menus. Inspired by Louisiana’s love of beans, we created some fresh new dishes using dried and canned beans. Whether
