<P> Red beans and rice is an emblematic dish of Louisiana Creole cuisine ( not originally of Cajun cuisine ) traditionally made on Mondays with 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 . Meats such as ham , sausage ( most commonly andouille and Chaurice ) , 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 . </P>
<P> Red beans and rice is an emblematic dish of Louisiana Creole cuisine ( not originally of Cajun cuisine ) traditionally made on Mondays with 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 . Meats such as ham , sausage ( most commonly andouille and Chaurice ) , 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 . </P>
where does red beans and rice come from
where does red beans and rice come from
Louisiana Creole cuisine
Louisiana Creole cuisine