Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of

Cajun cuisine Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun– Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish ...

) traditionally made on Mondays with Kidney beans,

vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems ...

(bell pepper, onion, and celery),

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s (

thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus '' Origanum'', with both plants being mostly indigen ...

, cayenne pepper, and bay leaf) and

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

bones as left over from Sunday dinner, cooked together slowly in a pot and served over

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. Meats such as ham, sausage (most commonly

andouille Andouille ( , ; ; from Latin'induco') is a smoked sausage made using pork, originating in France. France In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, ...

), and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in

Latin American cuisine Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical o ...

, including moros y cristianos, gallo pinto and

feijoada ''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are bean ...

. When the

Haitian Revolution The Haitian Revolution (french: révolution haïtienne ; ht, revolisyon ayisyen) was a successful insurrection by self-liberated slaves against French colonial rule in Saint-Domingue, now the sovereign state of Haiti. The revolt began on ...

ended and the

First Empire of Haiti The First Empire of Haiti, officially known as the Empire of Haiti (french: link=no, Empire d'Haïti; ht, Anpi an Ayiti), was an elective monarchy in North America. Haiti was controlled by France before declaring independence on 1 January 180 ...

was established in 1804, thousands of refugees from the revolution, both whites and free people of color (affranchis or gens de couleur libres), fled to

New Orleans New Orleans ( , ,New Orleans

, often bringing African slaves with them, doubling the city's population. They also introduced such Haitian specialties as the red beans and rice and Chayote (or called mirliton; a pear-shaped vegetable) to the Louisiana Creole cuisine. Red beans and rice is one of the few New Orleans-style dishes to be commonly served both in people's homes and in restaurants. Many neighborhood restaurants and even schools continue to serve it as a Monday lunch or dinner special, usually with a side order of cornbread and either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity. New Orleanian

Louis Armstrong Louis Daniel Armstrong (August 4, 1901 – July 6, 1971), nicknamed "Satchmo", "Satch", and "Pops", was an American trumpeter and Singing, vocalist. He was among the most influential figures in jazz. His career spanned five decades and se ...

's favorite food was red beans and rice – the musician would sign letters "Red Beans and Ricely Yours, Louis Armstrong". In 1965, the R&B instrumental group Booker T. & the M.G.'s wrote and recorded a song titled "Red Beans and Rice" that was originally a B-side but later became popular in its own right. The similar

vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...

dish '' rajma chawal'' (which translates literally to ''red beans and rice'') is popular in North

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...

. Red beans and rice is also a dietary staple in Central America, where it is known as ''arroz con habichuelas''. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

References

External links

Beans and Rice
– Southern U.S. Cuisine

– The Gumbo Pages
How To Make Red Beans and Rice Video
– Cookbook Man {{Cajun cuisine American rice dishes Cuisine of New Orleans Sausage dishes Food combinations Soul food Louisiana Creole cuisine American legume dishes

See also

References

External links