Red Beans and Rice

Addition of a ham bone is the most important donation to the pot, for it adds real color and flavor not possible to achieve otherwise.

The next most important thing is to buy small, dark red beans, not kidney beans.

Most Acadian cooks like to bring theirs to a rolling boil for a couple of minutes, then let them soak in that same water overnight.

In the morning, bring to boil again and add all other ingredients.

Reduce heat and simmer for at least 3 hours.

Beans should become very creamy, but most will remain whole.

Serve in profuse quantities ladled over fluffy rice.

Don't forget sliced raw onion rings and butter on top of each plate. Beans may be cooked with other pork meat or sausages.