Red beans and rice

Dish characteristic of Louisiana Creole cuisine

Not to be confused with Red bean rice.

Red beans and rice

Red beans and rice with sausage

Place of origin| United States
Region or state| Louisiana
Main ingredients|

* Red beans
* rice
* onions
* celery
* bell pepper
* pork bones
* spices

* Cookbook: Cajun Red Beans and Rice
* Media: Red beans and rice

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with small red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice.[1] Meats such as ham, sausage (most commonly andouille), 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 a form of rice and beans, and is now fairly common throughout the Southeast. Similar dishes are cooked throughout Central America, parts of South America, and the Caribbean, and are dietary staples. Examples are gallo pinto, moros y cristianos, feijoada, casamiento, and arroz con habichuelas. A similar vegetarian dish rajma chawal[2] (which translates literally to red beans and rice) is popular in North India.

When the Haitian Revolution ended and the First Empire of Haiti 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, 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 historical, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. New Orleanian musician Louis Armstrong's favorite food was red beans and rice, and he would sign letters "Red Beans and Ricely Yours, Louis Armstrong".[3]

## See also

[edit]

* Food portal

* Cuisine of New Orleans
* Gallo pinto
* Hoppin' John
* Rajma
* List of legume dishes
* List of regional dishes of the United States
* List of rice dishes
* List of sausage dishes

## References

[edit]

1. ^ Edge, John T., ed. (2014). "Red Beans and Rice". The New Encyclopedia of Southern Culture: Volume 7: Foodways. UNC Press Books. pp. 243–4\. ISBN 978-1-4696-1652-0.
2. ^ "Rajma Chawal". Famous India. Archived from the original on 2010-05-05. Retrieved 2020-06-10.
3. ^ Biro, Liz (February 27, 2007). "From New Orleans to India, red beans and rice has been a weekly tradition for years". Star-News.

## External links

[edit]

Wikimedia Commons has media related to Red beans and rice (Louisiana style).

* Beans and Rice Archived 2016-03-31 at the Wayback Machine – Southern U.S. Cuisine
* New Orleans Red Beans and Rice – The Gumbo Pages
* How To Make Red Beans and Rice Video[dead link] – Cookbook Man

* v
* t
* e

Rice dishes

* List of rice dishes
* List of fried rice dishes

North America|

* Arroz poblano
* Arroz a la tumbada
* Arroz con gandules
* Arroz con pollo
* Charleston red rice
* Diri ak djon djon
* Dirty rice
* Gallo pinto
* Glorified rice
* Gumbo
* Hawaiian haystack
* Hoppin' John
* Jambalaya
* Loco moco
* Locrio
* Mexican rice
* Moros y Cristianos
* Red beans and rice
* Rice Krispies Treats
* Rice and gravy
* Rice cereal
* Shrimp creole
* Sushi bake

South America|

* Arroz à grega
* Arroz a la valenciana
* Arroz chaufa
* Arroz tapado
* Bandeja paisa
* Pabellón criollo
* Rice and beans

Europe|

* Arroz a la cubana
* Arancini
* Arròs negre
* Arròs a banda
* Kedgeree
* Nasischijf
* Paella
* Rijsttafel
* Risalamande
* Risotto
* Riz Casimir
* Supplì
* Three-in-One

Africa|

* Banga rice
* Concoction rice
* Jollof rice
* Koshary
* Ofada rice
* Thieboudienne

West Asia|

* Bukhari
* Kabsa
* Kateh
* Kushari
* Lâpa
* Mandi
* Mansaf
* Maqluba
* Mujaddara
* Orez Shu'it
* Pilaf
* Sabzi polo
* Saleeg
* Sütlaç
* Tahdig
* Tahri
* Zerde

Central Asia|

* Plov
* Osh

South Asia|

* Baji
* Biryani
* Bisi Bele Bath
* Bora saul
* Chaaler Payesh
* Chitranna
* Chirha
* Chungapura Pitha
* Coconut rice
* Curd rice
* Congee
* Dosa
* Daal Bhaat
* Diyabath
* Galho
* Idiyappam
* Idli
* Jaa
* Jeera rice
* Jhalmuri
* Kabuli pulaw
* Khichdi
* Kori rotti
* Payesh/Payasam
* Murhi
* Kiribath
* Lamprais
* Kaha bath
* Nasi goreng
* Neer dosa
* Paniyaram
* Pakistani rice dishes
* Panta bhat
* Pulao
* Pittu
* Poha
* Pongal
* Pulihora
* Puliyogare
* Rice and curry
* Sevai
* Soft Khichuri
* Zafran Bhaat

East Asia|

| China|

* Boluo fan
* Baked pork chop rice
* Claypot chicken rice
* Erkuai
* Fried rice
* Gaifan
* Guoba
* Hokkien fried rice
* Migan
* Mixian
* Minced pork rice
* Rice noodle roll
* Siu mei rice
* Sticky rice
* Yangzhou fried rice
* Zongzi

|

Japan|

* Agemochi
* Botamochi
* Chahan
* Chazuke
* Chūkadon
* Donburi
* Doria
* Gyūdon
* Hayashi rice
* Hitsumabushi
* Ichijū-sansai
* Ikameshi
* Japanese curry
* Kamameshi
* Kankoro
* Karukan
* Katemeshi
* Katsudon
* Keihan rice
* Kiritanpo
* Mochi
* Moffle
* Okayu
* Omurice
* Onigiri
* Oyakodon
* Rice burger
* Senbei
* Sushi
* Taco rice
* Takikomi gohan
* Tamago kake gohan
* Tekkadon
* Uirō
* Unadon
* Yakimochi
* Zosui

Korea|

* Bap
* Bibimbap
* Bokkeum-bap
* Garae-tteok
* Gimbap
* Gyeongdan
* Heotjesatbap
* Hobak-juk
* Hoe-deopbap
* Injeolmi
* Jatjuk
* Jeonbok-juk
* Kimchi bokkeumbap
* Kongbap
* Nurungji
* Ogok-bap
* Sundae
* Tarak-juk
* Tteok
* Yaksik

Taiwan|

* Bí-hún
* Bí-pang
* Bí-tâi-ba̍k
* Chiayi turkey rice
* Chicken wing rice roll
* Donfan
* Fried rice
* Glutinous rice
* Tangyuan
* Khong bah png
* Kuih
* Lo bah png
* Milkfish congee
* Misua
* Mochi
* Sticky rice
* Ti hoeh koe
* Tube rice pudding
* Wa Gui [zh]
* Zongzi

Southeast Asia|

| Brunei,
Malaysia
and
Singapore|

* Angku
* Apam
* Bakcang
* Banana leaf rice
* Bubur ayam
* Burasa
* Chwee kueh
* Claypot chicken rice
* Dodol
* Duck rice
* Economy rice
* Hainanese chicken rice
* Hainanese curry rice
* Kelupis
* Ketupat
* Lamban
* Lemang
* Pulut panggang
* Lontong
* Moci
* Nasi ambeng
* Nasi beriani
* Nasi campur
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi kandar
* Nasi kari
* Nasi katok
* Nasi kebuli
* Nasi kerabu
* Nasi lemak
* Nasi lemuni
* Nasi minyak
* Nasi paprik
* Nasi ulam
* Nagasari
* Onde-onde
* Penyaram
* Satti Sorru
* Tapai
* Wajik

|

Indonesia|

* Arem-arem
* Bakcang
* Bubur ayam
* Bugis
* Burasa
* Burgo
* Dodol
* Ketupat
* Klepon
* Ku
* Laklak
* Lemang
* Lemper
* Lepet
* Lontong
* Lontong balap
* Lontong cap go meh
* Lontong dekem
* Lontong sayur
* Lupis
* Madumongso
* Moci
* Nasi ambeng
* Nasi bakar
* Nasi beriani
* Nasi bogana
* Nasi campur
* Nasi goreng
* Nasi goreng jawa
* Nasi goreng pattaya
* Nasi gurih
* Nasi jamblang
* Nasi jinggo
* Nasi kapau
* Nasi kari
* Nasi kebuli
* Nasi kucing
* Nasi kuning
* Nasi lemak
* Nasi lengko
* Nasi liwet
* Nasi mandi
* Nasi megono
* Nasi minyak
* Nasi padang
* Nasi pecel
* Nasi tempong
* Nasi tim
* Nasi timbel
* Nasi tutug oncom
* Nasi uduk
* Nasi ulam
* Nagasari
* Onde-onde
* Pinyaram
* Pulot tartal
* Putu
* Putu mangkok
* Putu mayang
* Rijsttafel
* Serabi
* Tapai
* Tinutuan
* Tumpeng
* Wajik

Philippines|

* Aligue fried rice
* Ampaw
* Arroz a la cubana
* Arroz a la valenciana
* Arroz caldo
* Bagoong fried rice
* Balao-balao
* Baye baye
* Bibingka
* Biko
* Binakle
* Binalot
* Binignit
* Bringhe
* Buro (Tapay)
* Burong isda
* Champorado
* Dodol
* Espasol
* Ginataang mais
* Ginataang munggo
* Goto
* Java rice
* Junay
* Kalamay
* Kiampong
* Kiping
* Kuning
* Kutsinta
* Lugaw
* Mache
* Masi
* Moche
* Morisqueta tostada
* Moron
* Nasing biringyi
* Oko-oko
* Okoy
* Paelya
* Palitaw
* Pancit bihon
* Pancit choca
* Pancit Malabon
* Pancit palabok
* Panyalam
* Pastil
* Pichi-pichi
* Pilipit
* Pinipig
* Pusô
* Putli mandi
* Puto
* Bumbong
* Calasiao
* Puto seco
* Salukara
* Sapin-sapin
* Sayongsong
* Shakoy
* Silog
* Sinangág (Garlic fried rice)
* Sinigapuna
* Suman
* Tinapayan
* Tupig

Myanmar
(Burma)|

* Burmese fried rice
* Buttered rice
* Coconut rice
* Htamanè
* Hsi htamin
* No htamin
* Thingyan rice

Thailand|

* American fried rice
* Khao chae
* Khao kaeng
* Khao kha mu
* Khao mu daeng
* Khao lam
* Thai fried rice

Vietnam|

* Bánh bèo
* Bun cha
* Bún riêu
* Bún bò Huế
* Bún thịt nướng
* Cơm hến
* Cơm tấm
* Cơm nắm
* Cơm rượu
* Gỏi cuốn
* Pho
* Rice noodles
* Xôi

Other|

* Brown rice
* Coconut rice
* Congee
* Instant rice
* Parboiled rice
* Puffed rice cakes
* Puffed rice
* Rice pudding
* Rice vermicelli
* White rice
* Yellow rice

* Category
* WikiProject Food and drink

* v
* t
* e

Legume dishes

* 15 Bean Soup
* Acarajé
* Amanattō
* Arroz con gandules
* Baked beans
* Bandeja paisa
* Bap
* Bean dip
* Bean pie
* Bean salad
* Bigilla
* Black peas
* Bob chorba
* Boiled peanuts
* Borracho beans
* Bouneschlupp
* Burmese tofu
* Caparrones
* Capra e fagioli
* Cassoulet
* Chana masala
* Chapea
* Cocido lebaniego
* Cocido madrileño
* Cocido montañés
* Cowboy beans
* Dal
* Dal bati churma
* Dal bhat
* Dalcha
* Deep-fried peanuts
* Dhokla
* Dilly beans
* Doubles
* Douzhi
* Fabada asturiana
* Fabes con almejas
* Falafel
* Fasolada
* Fasole cu cârnați
* Feijoada
* Frijoles negros
* Frijoles charros
* Ful medames
* Gallo pinto
* Garnaches
* Gigandes plaki
* Green bean casserole
* Guernsey Bean Jar
* Hong dou tang
* Hoppin' John
* Hummus
* Idli
* Jidou liangfen
* Kongbap
* Kuli-kuli
* Lablabi
* Liangfen
* Linsen mit Spätzle
* Marrowfat peas
* Matevž
* Lobio
* Molagoottal
* Moros y Cristianos
* Msabbaha
* Mujaddara
* Murukku
* Mushy peas
* Nokdumuk
* Pabellón criollo
* Paella
* Panelle
* Paripu
* Pasta e fagioli
* Pastizz
* Pasulj
* Patbap
* Patjuk
* Pea soup
* Peabutter
* Pease pudding
* Pie and peas
* Pie floater
* Pokhemma
* Pork and beans
* Porotos con rienda
* Purtumute
* Rajma
* Red bean cake
* Red bean paste
* Red beans and rice
* Refried beans
* Revalenta arabica
* Rice and beans
* Rice and peas
* Shahan ful
* Shiro
* Shiruko
* Soup beans
* Stew peas
* Succotash
* Texas caviar
* Tavče gravče
* Umngqusho
* Yun dou juan

See also|

* List of bean soups
* List of tofu dishes

* Category

* v
* t
* e

Cajun cuisine

Ingredients|

* Andouille
* Crawfish
* Filé
* Holy trinity
* Louisiana Hot Sauce
* Rice
* Roux
* Steen's syrup
* Tasso ham
* Tabasco sauce
* Trappey's Hot Sauce

Methods|

* Baking
* Blackening
* Brochette
* Deep frying
* Fricassée
* Grilling
* Seafood boil
* Smoked meat
* Smothering

Dishes|

* Boudin
* Chaudin
* Couche Couche
* Cracklins
* Crawfish pie
* Dirty rice
* Cochon de Lait
* Étouffée
* Gumbo
* Gumbo des Herbes
* Hog's Head Cheese
* Jambalaya
* Maque choux
* Pecan praline
* Pistolette
* Red beans and rice
* Rice and gravy
* Sauce Piquante
* Shrimp creole
* Stuffed Mirliton
* Turducken

Chefs|

* John Besh
* Tony Chachere
* John Folse
* Emeril Lagasse
* Kay Prudhomme
* Paul Prudhomme
* Justin Wilson

See also|

* Cuisine of New Orleans

Category: Cajun cuisine
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