Red beans and rice

Red beans and rice
Red beans and rice
Place of origin	United States
Region or state	Louisiana
Main ingredients	Red beans, rice, onions, celery, bell pepper, pork bones, spices
Cookbook: Red beans and rice Media: Red beans and rice

A plate of red beans and rice with sausage from The Chimes restaurant in Baton Rouge, Louisiana

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans,^[1] 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. 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 now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.

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 continue to offer it as a Monday lunch special, usually with a side order of 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".^[2]

The vegetarian dish Rajma chawal^[3] is very similar (which translates literally to red beans and rice), popular in North India. 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.

Preparation

Red kidney beans or small red beans are used and they are usually (but not always) soaked beforehand.^[4]^[5]

Nutritional significance

The dish is very nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron, vitamin B and protein. Beans also contain a good amount of iron and an even greater amount of protein than rice.^[6] Together they make up a complete protein,^[7] which provides each of the amino acids the body cannot make for itself.

In addition, rice and beans are common and affordable ingredients, often available in difficult economic times.

References

↑ South Louisiana red beans — Southern U.S. Cuisine
↑ Liz Biro. From New Orleans to India, red beans and rice has been a weekly tradition for years. Star Online. 27 Feb. 2007.
↑ Rajma Chawal,Method of Cooking,Punjabi Rajma Chawal Recipe :Famous India
↑ Red Beans and Rice Recipe : Emeril Lagasse : Recipes : Food Network
↑ Red Beans and Rice Recipe : Alton Brown : Recipes : Food Network
↑ http://www.npr.org
↑ "Protein". http://www.cdc.gov. CDC. 2012-10-04. Retrieved 2014-04-07. External link in |website= (help)

External links

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

Rice dishes

List of rice dishes • List of fried rice dishes

China	Boluo fan Claypot chicken rice Erkuai Fried rice Gaifan Guoba Migan Mixian Minced pork rice Rice noodle roll Siu mei rice Sticky rice Wa Dan Oyok rice Zongzi

Taiwan	Bamboo rice pudding Bíhún Bípang Bítaibak Donfan Fried rice Glutinous rice Inn-á Khongbahpn̄g Koé Lōbahpn̄g Milkfish maw porridge Mixian Muáhji Pn̄gtang Sticky rice sausage Tainan Yufan Taiwanese sweet sticky rice Tea'ban Tihoéhkoé Turkey rice bowls Uánnkué Zàng

Japan	Agemochi Chazuke Chūkadon Donburi Gyūdon Hayashi rice Ikameshi Kamameshi Katsudon Mochi Okayu Omurice Onigiri Oyakodon Sushi Takikomi gohan Tamago kake gohan Tekkadon Unadon Yakimochi Zosui

Korea	Bibimbap Black sesame rice cake Garaetteok Gimbap Heotjesabap Hobakjuk Hoedeopbap Jatjuk Jeonbokjuk Kimchi bokkeumbap Kongbap Nurungji Tarakjuk

Southeast Asia

Indonesia/Malaysia	Bubur ayam Burasa Chwee kueh Hainanese chicken rice Ketupat Lamban Lemang Lemper Lepet Lontong Nasi ambeng Nasi bogana Nasi campur Nasi dagang Nasi goreng Nasi goreng pattaya Nasi gurih Nasi kandar Nasi kebuli Nasi kuning Nasi kucing Nasi lemak Nasi liwet Nasi paprik Nasi pecel Nasi tim Nasi tumpang Nasi uduk Nasi ulam Pulot tartal Rijsttafel Serabi Tinutuan Tumpeng Wajid

Vietnam	Bánh lá Bánh bèo Bánh canh Bánh cuốn Bánh chưng Bánh đúc Bánh hỏi Bánh tráng Bánh xèo Bun cha Bún riêu Bún bò Huế Bún thịt nướng Cơm tấm Cơm nắm Cơm rượu Gỏi cuốn Pho Rice noodles Xôi

Philippines	Bibingka Champorado Espasol Kalamay Kutsinta Palitaw Puto Sapin-sapin Suman

Other	American fried rice Bai cha Kralan Thai fried rice

Other

Category
WikiProject Food and drink

Legume dishes

15 bean soup Acarajé Amanattō Arroz con gandules Avre bendi Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Bouneschlupp Burmese tofu Caparrones 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 Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnache Gigandes plaki Green bean casserole Guernsey Bean Jar 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 Panelle Paripu Pasta e fagioli Pastizz Pasulj 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 bean soup Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Soup beans Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan

Category

Cajun cuisine

Ingredients	Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen's syrup Tasso ham Tabasco sauce Tony Chachere's Seasoning 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

Cajun or Cajun-influenced chefs	John Besh John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson

See also	Cuisine of New Orleans

This article is issued from Wikipedia - version of the Monday, May 02, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Red beans and rice

Preparation

Nutritional significance

See also

References

External links