This story is a bit melancholic, but it’s the only story I could ever think of when red beans and rice are being talked about. My dad has two best friends. I grew up with them always around because they and my dad knew each other since childhood and they’re like family. One of them, Nick, was a widower. His wife Adelaide has died just ten years after their marriage from an accident. I met Adelaide before and she’s one sweet lady. Nick was totally in love with her. One time, I was in high school I think, Nick came to have dinner at our house. It so happened that Mom cooked red beans and rice for dinner.
Nick didn’t eat. He was simply staring at the pot served to him. After a couple of moments of silence, he excused himself from the table and left. It was only a few minutes after when dad remembered why. Nick has never eaten any red beans and rice recipe ever since Adelaide died. It was the woman’s specialty and Nick still felt sad whenever he was reminded of her and of it. Mom was horrified and baked a cake as an apology to Nick. But when Nick came back, he was all smiles and told us it wasn’t our fault. He’s just not ready to let go of the memory of the one who was everything to him. Sweet and bit sad, isn’t it?
Photo and recipe courtesy of Mr. Food.
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Quick Tip: Converted long-grain rice is the best bet for this slow-cooker favorite because it requires a longer cooking time than regular white rice.
