This beloved dish is said to have originated with African-American cooks on Louisiana plantations. It was often made on Mondays (laundry day) because the one-pot meal could be seasoned with Sunday's ham bone and left to simmer for hours. When the laundry was done, so was dinner. Today, "red and white" is a New Orleans favorite that you will find everywhere, from home kitchens to fine restaurants, including Dooky Chase's, whose version we have adapted here. The use of a pressure cooker speeds the cooking process.
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