Red beans and 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

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 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's favorite food was red beans and rice – the musician would sign letters "Red Beans and Ricely Yours, Louis Armstrong".^[3] 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

References

External links

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

• Beans and Rice – Southern U.S. Cuisine
• New Orleans Red Beans and Rice – The Gumbo Pages
• How To Make Red Beans and Rice Video – Cookbook Man