Rouses JAN-FEB_2017_FINAL-flipbook

the Eat Right issue

Bean There, Done That by Pableaux Johnson

O nce a week, I fill my grandmother’s big kitchen table with a bunch of folks for a Monday-night celebration.It’s my riff on a Louisiana classic — red beans and rice — that I’ve honed over the years to be a low-maintenance, hearty, easy-as-pie supper dish that can affordably feed 10-12 folks without breaking the bank. When my guests arrive, they sniff out the usual aromas that come from a south Louisiana kitchen — caramelized onions, pungent sautéed garlic, smoked sausage browned to a crisp, and green onions on the chopping board. After a few minutes of visiting and milling around,guests serve themselves and are often confronted with the Two-Pot Tango. On one stovetop burner is the Big Pot — where the beans are spiked with smoked sausage and andouille — spicy, porky goodness. Or, there’s the Baby Pot — a smaller batch of

beans that’s every bit as tasty, but contains no meat products whatsoever. Meaty or vegan. Both tasty, but different. Take your pick. Welcome to a real-life “Goldilocks and the Three Bears” situation. The Two-Pot Tango (TPT) started as a way to accommodate loved ones who love good food but (for whatever reason) don’t eat pork. And over the years, it’s given me two big advantages: been a big hit with guests, and keeps me on my toes as a cook, using a New Orleans classic to explore everyday flavors and techniques. Hosting: A Wide Welcome Why offer the vegetarian option? In short: it’s a nice thing to do, and a really easy way to make people feel comfortable. Whenever new guests accept a Monday

night invite, I get to ask a simple question (“Anybody vegetarian?”) and expect one of two answers. A quick “Nope” or a much longer story that essentially means “Yes.” “Well, I went to my annual physical last year and my blood tests came in a little rich so I’m trying to cut back and my cardiologist has recommended that in addition to my usual medications…” The whole 2-minute story can be condensed to one word: “Yes.” Why the difference in story length? There are a million different reasons that a person can be cutting back on eating meat.They can include, but are not limited to: doctor’s orders, allergies, cholesterol levels, ethical choices, religious beliefs,or everyday flavor preferences. As a general rule, guests don’t want to be a bother when they come to your table. In my experience, most folks would rather “eat

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2017