Mardi Gras parading is tough work: grueling hours sipping adult beverages on floats, followed by more of the same at Mardi Gras balls. You need lots of energy to fuel your bead-tossing. Red beans and rice is the historic staple of choice to help get you through the day – and night. Any day or night. This is a small-batch, slow-cook interpretation of my friend Charlie Switzer’s recipe. Each year, Charlie makes great-tasting red beans in 50-gallon kettles and serves ’em up free to thousands of Pensacola Beach revelers. The following recipe probably doesn’t vary that much from Charlie’s except in the math. If you expect a crowd, just multiply by 400.