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Meet the Maker: Camellia Beans

History of red beans and rice Traditionally red beans and rice were served on Mondays in Creole homes. Why? It was a great way to use up the pork bones from Sunday dinner. The bones, beans, vegetables, and spices would be simmered slowly in a big pot and then served over rice for a hearty meal after a long day of work. No one knows for sure who served it first, but it is an example of all the cultures of a place combined in a single dish. You will find similar bean and rice dishes in Latin, Caribbean, and African cuisines. Most likely, the dish came from refugees and immigrants recreating a traditional dish of their homeland using local...

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