Posted on 07/07/2012 11:06:20 PM PDT by nickcarraway
To the rest of the country, red beans and rice is a New Orleans tradition. In New Orleans, it is a Monday tradition.
Growing up in Louisiana, I remember seeing Monday specials for red beans and hearing people say they wanted the dish solely because it was Monday. Red beans on Monday was a generally accepted fact. It wasn’t until recently that I stopped and thought, “Why Monday?”
The answer came out in the wash.
Before washing machines, women in New Orleans would do laundry by hand — using a crank and wringer, sometimes boiling the clothes. And on laundry day, they needed to prepare a dinner that didn’t need a lot of TLC. Thus the tradition of making red beans on washday, Monday. My aunt once described the facility of cooking the soft, spicy beans by explaining that they cook themselves when left on a simmer.
I know this practice may sound like a myth. But, in my 20 some interviews with Ninth Ward residents, the majority has recalled making, eating or smelling red beans on a Monday — without a question prompting them.
Former Ninth Warders Joan Lee, her husband Jefferson Lee and sister Jane Miceli spilled the beans on the custom, whimsically describing the aroma of red beans drifting through the old neighborhood on Mondays.
Feeling inspired to whip up this New Orleans staple? I previously posted my family’s recipe here on my cooking and lore blog, The Old Country Blog.
Where the heck can you buy Lard these days?
B4L8r
When mixed with inexpensive meat (sausage etc) this meal is rich in good quality protein.
Growing up in Texas, I didn’t know anything but beans could be cooked on Saturday.
I was told almost 30 years ago by a Louisiana gentleman, an engineer for Halliburton in Singapore, that red beans and rice were traditionally eaten on Mondays as Sunday was a day of such gastronomic (and alcoholic) excess that a simple meal was really all anybody to handle.
Tomato sauce? Stewed tomatoes? You have got to be a Yankee - that being north of Shreveport, heh, heh....
Tomato sauce? Stewed tomatoes? You have got to be a Yankee - that being north of Shreveport, heh, heh....
Tomato sauce? Stewed tomatoes? You have got to be a Yankee - that being north of Shreveport, heh, heh....
Next to the butter display - or some stores will have it in the oils section.
Amish markets (Silver Spring & Laurel MD), Mexican/Latin food stores (plenty in Silver Spring), also this place:
http://www.hempsmeat.com/ (Jefferson, MD)
Buster's B&R was the best...
Ever had a Grilled Cheese & Lard Sandwich? LOL. Pretty good, actually.
http://www.grubgrade.com/2011/10/09/sandwich-sunday-grilled-lard-and-cheese/
Sounds great. I used to do that for myself, but my kids won’t eat that. Poor creatures don’t know what truly good food is...
My Mom grew up in Indiana and she said that Monday was laundry day and they always had beans but in Indiana it was white northern beans with ham.
Ok. I watched the commercial for Prince Spaghetti. Looks like the 1970s? This did not air in California.
Due to this careless oversight by east coast spaghetti marketers, our family now has the wrong spaghetti day.
I remember a jingle must have been on the radio - I heard in south Florida in the 70s or early 80s. I found the lyrics online, but can’t find a recording of it.
Wednesday is Prince day, say what a treat!
Wednesday is Prince day, up and down the street
Gals making noodles, spaghetti and sauce
Putting elbows on the table
Even brand new brides are able
This very Wednesday, start serving Prince!
Brighten Wednesdays up with Prince!
I buy lard at the local Mexican grocery store.
Well, maybe they’ll grow into it. I might not have liked beans and rice when I was a kid either.
Do you buy it back at the butcher counter or do you buy it off the shelf? My Mexican grocery has regular processed lard (partially hydrogenated) on the shelf and the real stuff at the butcher counter. I tend to avoid the processed lard but I find the butcher’s lard is a little strong flavored. Lately I’ve been using bacon drippings whenever lard is called for.
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