An Ode to Leftovers

Oh, leftovers, you are my joy

The work of yesterday

Becomes today's nourishment

Aided by the microwave

Ninety seconds or so

I am fed, I am filled, I am deeply satisfied.

The reality of leftovers after slaving over a stove (or even a slow cooker) is so sweet, and savory, depending on the dish, of course. One of my favorite meals to have leftover is red beans and rice; cajun, simple, and cheap.

Filling, yes.

To make red beans and rice leftovers, follow these simple instructions:

1. Soak 1 bag of dried red beans over night.
2. In the morning, rinse the beans. Chop 1/2 an onion and 2 garlic cloves. Cut up a few pieces of bacon too.
3. Combine beans, onion, garlic, and bacon in the slow cooker. Add water, rising around 1 inch above beans.
4. Flavor with 1-2 bay leaves, salt, and pepper.
5. Cook all day on low, seasoning as needed.
6. In the evening, cook some rice and throw some Jiffy cornbread in the oven.
7. Combine rice and beans and eat your share, putting the remainder in the refrigerator.
8. The next day for lunch, simply take the leftovers out of the fridge, heat in the microwave, and enjoy!

Bon appetit!

In Progress,

Lacy