Growing up in New Orleas we always ate red beans and rice on Monday. My grandmother although all German-American, cooked Creole. I asked her why she cooked New Orleans style creole foods and she said as she grew up in New Orleans she learned how to cook from neighbors and friend. Few German dishes but a lot of red beans and seafood. Red beans were cooked slowly while washing clothes in a big pot then served with rice and a meat like pork, ham, or sausage. Always cooked with the "Trinity",(bell pepper, onion and celery), spices (thyme, pepper, and bay leaf) and pickled pork. To celebrate New Orleans Red Beans on Monday I made some red bean art too.
For more designs see- http://www.zazzle.com/figstreetstudio/beans+gifts