September 9, 2013 1:00 PM
Photo by Paula Burch-Celentano
Lester Hebrard, lead cook at Bruff Commons on the Tulane University uptown campus, stirs a pot of red beans. Everyone knows that red beans and rice is the traditional Monday meal in New Orleans. Not everyone, however, knows the secret to making them extra creamy. According to Hebrard, you start off using butter instead of oil to sauté the onions and bell peppers and finish by cooking the beans slowly over time.
Tulane University, New Orleans, LA 70118 504-865-5000 email@example.com