Red beans and rice has been a holiday tradition in our house for the past twenty years. When we would buy a ham for Thanksgiving or Christmas dinner, the next day’s dinner was red beans and rice, from a recipe My Darling B found in the Misawa Community Cookbook — you’re not gonna find that at a used-book sale anywhere, sorry. I cut the bone out of the ham the night before, then B stews it in a big pot with red beans and lots of other goodies, adjusting the recipe to suit our needs — for instance, the recipe calls for two cloves of garlic. TWO CLOVES. If you don’t want to taste or smell the garlic, why do you even use it? A big pot of red beans and rice calls for at least two HEADS of garlic. This is an opinion neither I nor B will budge on.
Tim came over at four to join us for dinner and a game, but the dinner wasn’t ready until about five so we just hung out while B made the rice and put the finishing touches on the stew. She wasn’t happy with the way the rice turned out — it was sticky, but I like sticky and Tim didn’t complain — but the stew was wonderful and we all filled our bowls up with generous helpings.
There is still so much ham left that we’ll be eating it through the end of next week, and that’ll be the last time we have a ham until about a year from now when we might be far enough removed from a week of eating ham that we’re looking forward to it again.