It tastes a bit more like lemonade with some tea flavor. I'll have to adjust the sugar and lemon to something between the amounts in my first two attempts on my third attempt. I will have to talk my parents into growing some. Of course, the local deer population will go crazy over those flowers! Mom finds them munching on the hibiscus all the time.Evo said:
Red beans and rice have been a staple dish in New Orleans since the 19th century. It was originally a Monday meal, as this was traditionally laundry day and women would spend the day washing clothes, leaving little time to cook. Red beans and rice could be cooked slowly throughout the day and was a filling and inexpensive meal.
Red beans and rice have been a part of New Orleans' rich culinary culture for centuries, and are considered a traditional dish because of their historical and cultural significance. The dish is often associated with New Orleans' Creole and Cajun cuisines, and has become a symbol of the city's unique food culture.
The main ingredients in red beans and rice are red kidney beans, rice, and seasonings such as onions, celery, bell peppers, and spices like thyme, cayenne pepper, and bay leaves. Meat is also commonly added, such as andouille sausage, ham, or smoked pork.
Traditionally, red beans and rice is prepared by soaking the beans overnight and then cooking them slowly with the seasonings and meat. The rice is cooked separately and then added to the beans before serving. Some variations may include adding the rice directly to the beans during the cooking process.
Some variations of red beans and rice in New Orleans include using different types of beans, such as white beans or black-eyed peas, and adding different meats, such as chicken or beef. Some recipes may also incorporate additional vegetables, such as okra or tomatoes, or use different spices and seasonings to add unique flavors.