I’m Eric.
I’m a New Orleans enthusiast.
Red Beans and Eric is dedicated to celebrating New Orleans and the Monday tradition of red beans and rice.
My goal is to not only share in the importance of the tradition, but also great recipes, amazing stories, and what makes New Orleans special to me.
I’m not from New Orleans. I fell in love with the city the way a lot of people do, and in a way that changed how I think about food, culture, and what really matters. The city has meant so much to me that when our second son was born, I wanted to name him after New Orleans, so we named him NOLAn.
Somewhere between that first visit and my last, I became obsessed with something most people would consider ordinary: red beans and rice on a Monday.
That single plate was creamy, smoky, and satisfying in a way I couldn’t quite explain. Over the years, it became the thing I couldn’t stop thinking about and worked on over and over to try and create at home. It became the reason I kept coming back. It became the moment I realized New Orleans isn’t just a place you visit. It’s a place that gets inside you.
And that’s what this site is about.
Red Beans and Eric exists because I wanted to understand the Monday red beans culture, not just as a tourist attraction, but as the living tradition that it actually is.
This isn’t a site where I pretend to be a New Orleans expert. I’m not from there, and I’m never going to claim that I am. But I am someone who genuinely loves the city, respects its traditions, and wants to help other people like me: an outsider who cares enough to want to understand and experience red bean culture the right way.
I’ve quoted New Orleans Saints QB Drew Brees many times. “If you love New Orleans, New Orleans will love you back!” That comment is so true. I’ve truly felt the love. I cannot express what it means to have worked with the legendary Camellia Beans in the past (see the articles I’ve written for them below), or when someone reaches out tagging me on a red bean meal or piece of artwork they’ve seen and thought of me. Camellia Beans included a photo of me in their 100 Years of Beans Done Right campaign! That’s my hand holding the bag of beans.
That’s my hand holding a bag of Camellia Red Beans, top center.
Every Monday, I make red beans. I’ve tested dozens of recipes, talked to home cooks and chefs, read countless cookbooks, online articles, and learned from people who’ve been doing this their whole lives. I’m still learning, but that tradition has reached me 1,000 miles away, and we honor it as if we are there. I order the beans online, stay as authentic as I can, and think about the incredible people who’ve been generous enough to share their knowledge with someone who just really loves their city’s food.
Why Red Beans?
People ask me this all the time. Of all the incredible food in New Orleans, like po-boys, gumbo, étouffée, and oysters, why red beans?
To me, red beans on a Monday represents something essential about New Orleans that’s easy to miss if you’re just passing through.
It’s not fancy. It’s not for show. It’s not trying to impress anyone.
It’s a weekly ritual that brings the city together. It’s proof that the best food culture lives in the everyday, not just in special occasions.
It’s a tradition that remembers where it came from without being trapped in the past.
And every single Monday, New Orleanians keep this tradition alive.
That’s worth celebrating. That’s worth documenting. That’s worth sharing.
I’m always looking to feature authentic New Orleans voices: chefs, home cooks, restaurant owners, anyone who is keeping the Monday tradition alive. If that’s you, or you know someone I should talk to, reach out.
I also love hearing from readers. What’s your red beans story? How did you fall in love with New Orleans? What would you like to learn more about?
This site only works if it’s a conversation, not a monologue.
It’s my way of staying connected to a place I don’t live in but can’t stop loving. If you make red beans on a Monday, too, wherever you are, be sure to tag me. Share your pot. Tell me your story.
Because that’s what red beans culture is really about: sharing a meal, honoring tradition, and staying connected to something that matters.
Welcome to Red Beans and Eric.
Let’s keep the Monday tradition alive, one pot of beans at a time.
Keep the red beans cookin’!
Eric
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Press and Accolades
Louisiana Cookin’ magazine (January/February 2015)
Taste of Home magazine (November 2015)
(2nd Place in Thanksgiving Recipe Contest with Creole Roasted Turkey with Holy Trinity Stuffing with Da Pope and the Hot Nuns)
Taste of Home Holiday & Celebrations Cookbook (2021)
Online Articles I’ve Written:
https://www.camelliabrand.com/red-beans-and-tailgating/
Frady’s One Stop: A Neighborhood Gem
At Fiorella’s, Food is a Family Tradition
Fried Chicken and Red Beans at Willie Mae’s Scotch House
Mena’s Palace: The Hero of This Odyssey Stayed For the Red Beans
Dunbar’s Creole Cuisine: Red Beans & Fried Chicken With a Side of History
Frequently Asked Questions
From time to time I do get questions about why I do what I do, write what I write, and talk so much about New Orleans and red beans and rice. Here are some of the common questions I receive:
Red Beans & Eric at Fluerty Girl in New Orleans.
Why red beans and rice?
It’s total comfort food. Having red beans and rice is something that was way different from what I grew up on in the Midwest, but once I started making it, smelling it as it cooked, and eating it, it just became something I craved.
I chose Red Beans and Eric because, in my name, you can spell “rice”. In the beginning, I couldn’t make a pot of decent beans to save my life, but as I was determined to master the Monday meal, I learned how important it is to the culture of New Orleans. How many meals out there can you name that is cooked by practically everyone in a region, on the same day, and it’s not a holiday?
Red beans and rice is that quiet meal in the background of New Orleans. Everyone knows it’s there, but it’s not the one everyone rushes to. Everyone wants the gumbo, po’boy, jambalaya, Shrimp Creole, and Oyster Rockefeller. And that’s something I can relate to.
Are you from New Orleans?
No, and I’m always upfront about that. I’m someone who fell in love with the city and especially with the Monday red beans tradition. I don’t claim to be a local expert. I’m someone who’s dedicated to learning, respecting, and sharing this culture authentically. I think that my outsider perspective actually helps me explain things to other people who aren’t from there but want to understand and appreciate the tradition properly.
Why did you start this website?
After my first trip to New Orleans, I couldn’t stop thinking about the food. I had to recreate that experience that best I could. The obsession for red beans and rice grew out of that. I wanted to understand why this simple dish mattered so much to people, why Monday was sacred, and what made it different from beans anywhere else. I started researching, visiting, cooking, and learning and realized that there were other people like me who needed a resource that was honest, respectful, and practical. This site bridges the gap between tourists and tradition.
What makes you qualified to write about New Orleans food?
I don’t claim any special qualifications. I claim genuine dedication and respect. I’ve spent years visiting New Orleans, eating at dozens of spots, cooking red beans every Monday, interviewing local cooks and chefs, and learning from people who’ve been doing this their whole lives. Most importantly, I always tried to share authentic New Orleans voices. My role is more of a student, not authority.
Do you live in New Orleans?
No, I don’t. I visit as often as I can, and I stay connected through relationships I’ve built with people there. When I’m home, I cook, read, and write as my way of maintaining that connection. This site exists partly because I wanted to figure out how to honor a tradition I love even when I can’t be there.
Why Monday specifically?
Traditionally, Monday was wash day in New Orleans. Women would put a pot of beans on the stove to simmer while they did laundry, using the ham bone left over from Sunday dinner for flavoring. The beans needed little attention—just time. The tradition stuck even after washing machines made wash day obsolete, because it became about more than practicality. It’s now a cultural ritual that connects New Orleanians across generations and neighborhoods.
What makes New Orleans red beans different?
Three main things: the creamy consistency (beans break down to create a thick gravy, not a soup), the holy trinity of onions/celery/bell pepper as the aromatic base, and the smoky meat (traditionally ham bone, pickled pork, or andouille sausage). It’s the technique and the time for the beans to cook low and slow. You can’t rush good red beans.
Can I make good red beans outside of New Orleans?
Absolutely. You need the right beans (preferably Camellia brand), the right technique (low and slow), good seasoning, and patience. The ingredients are available online or at many grocery stores. What you won’t get at home is the cultural context of the neighborhood spots on Monday. But you will get the shared ritual of a community coming together from all over.
Where do your recipes come from?
It’s usually adapting traditional recipes, my own testing and development, and combinations of techniques I’ve learned from various sources. I test every recipe multiple times before publishing.
I want to make red beans at home. Where do I start?
Start with my Traditional Monday Red Beans recipe.
It’s the foundation everything else builds on. Read the cultural context so you understand what you’re making and why. Get the right ingredients (especially the beans like Camellia brand if you can find them). And give yourself time. You can’t rush this dish. Monday is traditionally red beans day, so maybe make that your cooking day too. If not, make them on Sunday and enjoy them on Monday. The beans taste even better the second day.
Do you do sponsored content or restaurant promotions?
I occasionally work with brands or restaurants that align with my mission, but I’m always transparent about it. Any sponsored content, affiliate links, or paid partnerships are clearly disclosed. I never promote something I don’t genuinely believe in, and I never let payment influence my honest opinion. If I say something is good, it’s because I think it’s good not because someone paid me.
How do you give back to the New Orleans community?
Several ways: I support local businesses every time I visit, I promote locally-owned restaurants and food makers, I buy from New Orleans suppliers when possible, I share information about supporting NOLA organizations, and I share local voices rather than centering my own. When I feature someone’s business, I drive traffic and customers to them. I also donate to New Orleans food and cultural organizations when I’m able, like Beanlandia and the Krewe of Red Beans.
Why is it important that you’re honest about not being from New Orleans?
Because transparency builds trust. If I pretended to be a local expert, people from New Orleans would rightfully call me out, and readers wouldn’t get honest information about my actual perspective and limitations. Being upfront about my outsider status also helps other outsiders relate to my journey because they see that you don’t have to be from somewhere to love and respect it. Honesty is the foundation of doing this work ethically.
Can we collaborate on a project?
Maybe! I’m open to collaborations with other food writers, New Orleans cultural organizations, restaurants, or brands that align with my values. Get in touch with details about what you have in mind. I’m most interested in projects that support authentic New Orleans voices and contribute something meaningful to the conversation around NOLA food culture.
What’s your favorite red beans spot in New Orleans?
This is like asking someone to pick a favorite child. I genuinely love different spots for different reasons. Dooky Chase’s for the legacy and history. Willie Mae’s for consistently being excellent. Honestly, I’ve never had truly bad red beans in New Orleans. You just get different styles.
Do you really cook red beans every Monday?
I try, but sometimes work and life gets in the way. It started as research, but it became a ritual. Some Mondays they’re amazing, some Mondays they’re just okay, but I make them. It keeps me connected to the tradition and forces me to keep learning and experimenting. Plus, it means I always have leftovers for the week, which was the whole original point of the tradition anyway.
What do you do for work? Is this your full-time job?
I have a full-time job to help pay the bills and all the kids’ extra afterschool activities and sports, and this site is my passion project. Hopefully, it will grow into something more, but honestly, I’d keep doing it even if it never made a dollar. I’m that obsessed with red bean culture.
Have you ever thought about writing a cookbook?
There were two ebooks I wrote a long time ago but I do think about writing another one constantly. But I’d only do it if I could do it right. My focus would be on keeping the tradition alive, not just another cookbook. If that book exists someday, I want it to honor the culture properly.
What’s the worst red bean mistake you’ve made?
There have been so many. Forgetting to soak the beans (they never quite got tender). Adding salt too early (tough beans). Turning the heat too high (scorched bottom). Using the wrong kind of beans (mushy mess). Not using enough seasoning (bland). Using too much liquid (soup instead of gravy). Forgetting to stir (burned pot, smoke alarm). Every mistake taught me something, which is why I share them so you can learn from my errors instead of making your own.
Are you looking to hire an editor, a proofreader, or a new writer?
I’m not. It’s only me. I like to compare my writing style to New Orleans – it’s not perfect. I just hope I don’t have as many writing mistakes as New Orleans has potholes. If you do find something, and it’s bothering you, please send me an email, and I can correct it.
Still Have Questions?
If I didn’t answer your question here, send me a message or drop a comment on any post. I read everything and respond to as much as I can.
I’m genuinely interested in hearing from you—whether you’re from New Orleans and want to correct something I got wrong, you’re visiting and need advice, you’re a home cook looking for tips, or you’re just curious about this obsession with Monday beans.
As I stated before, this site is a conversation, not a monologue. Your questions, stories, and perspectives make it better.
— Eric
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