Creole is New Orleans city food.  Communities were created by the people who wanted to stay and not go back to Spain or France
Paul Prudhomme

Red Beans and Rice – Serves 4-6

Unlike the usual meatless version, that adorns dinner plates of many “meatless Monday” folks I made a pot of red beans with cubed sautéed ham and sliced Andouille sausage.   Serve over Cajun or Creole rice and top with sliced green onions, perfect for a relatively quick dinner.  In a pinch want red beans and rice even quicker?  Use rinsed and drained canned beans toss in all of the sautéed meats, vegetables and herbs along with 2-3 cups chicken or vegetable broth.  Simmer 20-30 minutes.

I did not use an overnight soak method for the beans and my dinner is to my surprise, ready after less than two hours time, but I can see preparing the beans a day earlier and adding all the other goodies to the pot and simmer for 45-60 minutes.

1.  Cover ½ pounds of red beans with water, about 3 cups, toss in 2 bay leaves a couple of dashes of Worcestershire begin on high until beans boil then turn down to low, cover move on to prepping the veggies ½ cup each and 3 smashed and minced cloves of garlic.  Add all of the veggies to the beans; add seasonings, a pinch of allspice, minced fresh or dried parsley, pinches of thyme and oregano.  If you have Creole or Cajun seasoning, a pinch or two will be enough as the Andouille sausage is spicy enough.  Simmer about 30-40 minutes; taste beans for doneness add more seasoning if needed.   Finally, serve over rice and top with sliced green onions and pickled red onions.

Another tip, I made too much yellow rice one night, but I stored it in a food sealer bag, froze it for a dinner such as tonight.  The rice pouch can reheated in boiling water or place rice into buttered ramekins, gently patting down, cover, reheat for a couple of minutes in the microwave or bake uncovered for crispier edges, invert ramekin on plate.