I know it’s not exactly the time of year for this Red Beans and Rice recipe. I probably should have chosen perhaps David’s Tang Pie, (David Larr), or maybe Enez Bourdon’s or Frances Cashman’s Praline Cookies from February of 1979.

But since the featured food section this week is devoted to typical foods served from Memphis to New Orleans, I could not resist rerunning this Southern foods favorite from South Louisiana. And this recipe is truly my Southern favorite any time of the year.

From The Kitchen of The Cypress House, Nov. 7, 1979:

Cold weather, it seems, is finally here. And I’m glad. It’s the season for hot soups, nourishing stews, tasty chiles and, of course, red beans and rice.

 The Cajun favorite is served regularly in the New Orleans area, always on Monday and always over rice. We love to prepare red beans in the kitchen of The Cypress House any day of the week. A big pot of rich- tasting beans fills the kitchen and the whole house with an aroma you won’t believe.

This is the way we fix red beans and rice. Serve with a green salad, French bread and red wine. Good, good, good.

Cajun Red Beans and Rice

1 pound dried red beans

1 meaty ham bone

2 or 3 green onions, thinly sliced

1 large onion, chopped

1 large clove garlic, minced

1 stem celery, chopped

1 bay leaf

1 tablespoon chopped parsley

Salt, black pepper and red pepper to taste (it takes a lot)

1 pound Creole or Polish smoke sausage

1 quart or more cold water

Boiled rice

Wash and sort the beans. Put them in a large pot and cover with water. Bring to a boil and boil rapidly for 2 minutes. Turn off the fire and let the beans sit covered for 1 hour.

Bring the beans to a boil again and then lower the heat. Add the ham bone, green onions, chopped onion, garlic, celery, bay leaf, parsley, salt and pepper.

Cook slowly for 2 to 3 hours. Add the sausage the last hour or so. Add about a cup of water toward the end of the cooking if the mixture gets too dry.

Stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon to prevent scorching. Stir the entire mixture about every 30 minutes.

Serve the beans, meat and gravy over hot boiled rice.