In 1983, I met a colleague who loved "cajun" food and was so excited when he found out that I was from New Orleans that he had to share his. I still have the yellowed piece of paper with the recipe written out in his handwriting with brown ink. I made some variations according to my taste, and you can certainly vary it to yours. He used something called "salt meat," which I was never able to find. I usually use the bone from a baked ham, but andouille sausage makes a good substitute. (Or you can leave the meat out and make it vegetarian.) <br /> <br />This can take all day to cook. Red beans and rice is traditionally served on Monday--wash day--when it could be put together in the morning and left to simmer while the rest of the house chores were being done. <br /> <br />Use small red beans or large kidneys. I like the small ones. If you don't like things too hot, a teaspoon or so of red wine or sherry vinegar at the end is a nice substitute for the Tabasco. As my friend wrote at the end of the recipe, "This be good yeah--I guarantee."

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