Zatarains Red Beans and Rice Mix - 30 Oz.
Red Beans and Rice is a Monday tradition throughout South Louisiana, but particularly in New Orleans.
Years ago, before the age of automatic washing machines, Monday was wash day—which made it a good day to slow simmer a big pot of beans on the stove. And Sunday’s ham yielded a mighty fine ham bone that gave the beans a heavenly flavor … well … that’s how traditions are born.
Beans served over rice added up to a great source of protein in the days when many families couldn’t afford meat regularly.
A pot of beans could feed lots of people.
Today, folks add plenty of meat, if they want it. A New Orleans favorite is pickled pork, which local butchers make by soaking pork shoulder in brine.
Other additions or accompaniments include smoked sausage, pork chops, ham, salt pork, or tasso (highly seasoned smoked pork).
When New Orleanians have the time to slow-cook their red beans from scratch, they like to use Zatarain’s Red Bean Seasoning Mix to get the flavors just right.
But when time is of the essence and dinner needs to be on the table, they’ll take a tasty shortcut and use Zatarain’s Red Beans and Rice Mix.
With long-grain, parboiled rice and precooked beans, total prep time is under 30 minutes.
Zats Throw Me Something 2013