Popeye's Red Beans and Rice
1 (16 ounce) can red chili beans in chili gravy
1 teaspoon chili powder
¼ teaspoon cumin
Dash garlic salt
2 cups cooked long-grain rice
In a saucepan, heat the beans without letting them boil.
Stir in chili powder, cumin, and garlic salt.
When the beans are hot, add the warm rice and gently mix.
Red beans and rice originated in Louisiana, and was traditionally made on Mondays, which was wash day. Leftover meat from Sunday dinner such as pork, ham, or sausage was added to a big pot of beans along with vegetables and spices and slow cooked. This allowed the women to do the laundry and still have dinner ready to serve over rice.