Red Beans & Ricely Yours

New Orleans Red Beans & Rice Tradition

Around 11 p.m. on a Monday night at B.J.’s Lounge, an old wooden shack of a dive bar in New Orleans’ Bywater neighborhood, 40-year-old musician Jimmy Horn warms up his vocal cords. “We got beans and cornbread” he sings, as he strums his guitar, “100 percent good, I tell you what.”

Like any good bluesman, he’s just telling it like it is. There are, in fact, beans and corn bread (with jalapeños) about four feet from where he’s playing. Earlier in the day, he and his band, King James and the Special Men, slow-cooked five pounds of red beans and rice, simmering it for six hours. Just like every Monday night at B.J.’s, their weekly gig, they’ve made enough for everybody, which tonight is about 50 people.

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