History Of Red Beans And Rice
Anyone in America will tell you about red beans and rice, which is a famous and popular dish from New Orleans. Just the thought of consuming this dish can make people salivate and yearn to taste this delicious and mouth-watering dish. The history of red beans and rice is extremely interesting, as it developed more out of the need to do house work rather than looking to innovate a scrumptious meal. |
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In the days gone by, red beans and dish was traditionally consumed in New Orleans on Mondays. It was made primarily as a way to use up the remaining ham bone that was served for dinner on a Sunday. Also, Mondays were kept by housewives to clean their homes and do their washing, so they did not have the time to stand for long hours in front of the stove. So, these wives came up with an innovative dish that practically cooked on its own on the stove.
Beans are not new to Louisiana. In fact, the Native American tribes living in this region were cultivating beans long before the Europeans came in. The beans that they grew included red beans, runner beans and lima beans. However, when the Europeans came, they brought their own beans, which include lentils, garbanzos and legumes.
The settlers who made Louisiana their home came from countries where beans were consumed. Bean dish became a way to use small quantities of meat, so that more number of people in the family could be fed. However, different people used different ways to make the beans. The Creoles used ham or pickled pork to add to the beans, while the Cajun used Andouille sausage or Tasso along with the beans. These different flavors are still a part of New Orleans and its famous red beans and rice dish.
As red beans and rice started gaining popularity in this region, more and more cook books, including some published in 1885 and 1901, began including this dish in their assortment of recipes. Today, red beans and rice is considered a Louisiana Creole dish and is made typically on a Monday using red beans, onions, celery, thyme, cayenne pepper, bay leap and pork bones, just the way it was made in the past. All ingredients are cooked slowly and then served with rice. The fact that this dish could be cooked slowly meant that the women could wash the household clothes without worrying about the dish getting burned or overcooked. This gave them enough time to complete their washing.
Today, you can get red beans and rice in any home in New Orleans or a restaurant. Usually, restaurants offer this dish on Mondays for lunch along with sausage or pork chops.
Just like red beans and rice, there are many dishes that came into being out of necessity rather than taste or innovation. Imagine how bland our lives would be if we were unable to consume these delicious and great-tasting dishes?
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