In 2008, Devin De Wulf had an idea: he wanted to celebrate red beans and rice and its cultural impact on New Orleans. He invited some friends over and convinced them that having a red bean parade would be just the way to do it. They all agreed and the Krewe of Red Beans was born.
De Wulf and his friends would get together, over bowls of red beans and rice, and like Mardi Gras Indians carefully sewing a suit, they would carefully ‘bean‘ stuff. They would hot glue beans to anything – coats, hats, shoes, cars! In the following years, the parade has become bigger and better. They now celebrate the red beans on the biggest Mardi Gras Monday of the year, Lundi Gras. Camellia Beans supplies all the red beans they need, the Treme Brass Band leads the second line, and the Backstreet Cultural Museum offers them a prime spot to end each parade that turns into a huge block party.
De Wulf and the Krewe work from November up until the parade, to create all new red bean themed outfits and props for that year’s parade.
But his creative side doesn’t stop at hot gluing red beans to a 1974 Volkswagen, he’s also an accomplished, self-taught folk artist. His work is inspired by what he sees around New Orleans. Some of the paintings show scenes around the city or different people that he has come across. With some of his painted art, De Wulf hand sews beans and sequins onto the canvas for an interesting way to add texture and depth to the painting making it truly unique.
His photographs are equally amazing. Most of the photos are of the items that have been ‘red beaned’ for the parades. They would look excellent framed and mounted on the wall for you to share in the celebration of red beans and rice in New Orleans.
Just as De Wulf was impacted by the culinary importance that red beans and rice has on the culture of New Orleans, he is now putting a mark of his own on New Orleans’ culture with his creativity, love of the city, reminding everyone of what a special place New Orleans is and for sharing his love of red beans and rice to everyone.
Where’s your favorite place to order red beans and rice?
At home, I like to cook em’ the way I like to eat em.
When did you learn to make red beans and rice?
When I moved to New Orleans and started finding myself having them on Mondays around town.
Do you put any unique ingredients in your pot of red beans?
I only use dried Camellia beans – and I take special care to always add diced celery and good smoked ham hocks and smoked andouille sausage. My favorite place is Jacob’s in La Place, La. (They probably ship – if any readers want the best andouille in the world!)
What do you eat with red beans and rice?
Just Crystal hot sauce, a beer, and maybe some crackers.
Do you only eat red beans and rice on traditional Mondays?
I like the tradition of Mondays – and certainly will never pass up any beans on Monday, but when I cook them – I tend to make a giant pot of the beans and will enjoy them throughout the week. It’s a dish that seems to be better suited to larger quantities.
What do Red Beans and Rice mean to you?
Everything. It’s my world. My love of beans led me to create a bean parade… which is how I met my wife. It’s how I have my two children. It’s how I have most of my friends in life. And how I can help make my community a better place.
What are some of your special memories when you look back on it?
Every year I take a second to look at the crowd at the parade… thousands of happy people brought together by the power and love of the humble bean.
You can be a part of the bean community!
Join Beanlandia.
Beanlandia is a 25,000-square-foot former furniture factory in New Orleans’ Bywater neighborhood. They are the world’s most important Bean Museum, a community space, a kid-friendly music spot, a non-profit HQ, and the home of the Krewe of Red Beans.
You can make an impact on the New Orleans community no matter where you call home. Donate whatever you can each month and by doing so, you get access to every event held at Beanlandia. Your name will be put on the list and whenever you find yourself at 3300 Royal Street in New Orleans, you can get in. You can also parade with the krewe in Lundi Gras!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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