Day 7; The Eternal Debate.... Beans?

Dried or Canned?

In my opinion, both. There are great uses for both. Today, the saga of dried.

It's Monday in Louisiana, and many families sit down to a hearty meal of beans and rice. We do practically every week. It's tradition, a cool regional and cultural quirk that I like incorporating into our lives and, hopefully, passing on to my kids. Traditionally, beans were made of Monday because Monday is "wash day" and beans required little babysitting. The women folk could get their work done and the pot of Monday beans needed only to be stirred now and then. I paired the beans with white rice and garlic-cheese biscuits tonight.

I have my recipe for white beans posted. Basically, any bean can be used. We mix it up; red, white (navy beans) and tonight, baby limas. The meats can be alternated; smoked sausage, ham, tasso, a bit of bacon. But for creole beans and rice, dried beans only.

Yet another debate; long or quick soak? Honestly, whatever you get to. I try to plan ahead and soak the night before. If I forget, whatever. Quick soak works just as well.

Stove or Crock Pot; I find the stove-top beans are thicker and creamier. But, the Crock Pot beans don't even have to be stirred, a great convenience for working folk. So, again, a draw.

Creole beans are cheap. For less than $6, you can get the fixings for a whole pot of beans, enough for 6 large servings! And they freeze well! Win!

Eliminated:
1 lb baby lima beans, rice, bisquick, 2/3 pack Richard's smoked sausage (leftovers from breakfast on Saturday)

Later this week, the allure of canned.