One of the joys of cooking regional cuisine is learning the history and traditions behind time-tested recipes. I thought you'd enjoy knowing why Monday was traditionally
Red Beans and Rice Day in New Orleans.
Monday was, traditionally, clothes washing day in New Orleans (as well as in many other areas). Clothes washing was done in tubs, outside, by hand, with water you heated yourself. The housewise was, understandably, tired out from this effort, yet she still had to provide dinner for her family.
Red Beans and Rice was the answer...it required some attention, but not a lot. It could be cooked in stages (cook and soak the beans right after breakfast, start simmering in the early afternoon) and it could be reheated and still taste delicious. And, as an extra added bonus, they used the bone from the ham that was a traditional part of Sunday dinner...nothing ever went to waste!
Restaurants in the New Orleans area continue that tradition by offering Red Beans and Rice on their menu every Monday.
Today's busy homemakers can adopt this tradition, too, by cooking and soaking the beans on Sunday night, and by finishing the rest of this recipe in their crock pot.