By: Dawn Hilton-Williams
Red Beans and Rice trace their roots back to many corners of the world, from Brazil to West Africa but their path to the Americas likely came through slaves brought here from West Africa, where the pairing was common.
Our Creole Red Beans and Rice, adapted by and made world-famous in New Orleans, became a traditional Monday dish because of the traditions of washday and Sunday leftovers.
HERBAN EATS VEGAN CREOLE RED BEANS
While women toiled away scrubbing, washing snd hanging clothes out to dry on Mondays, a pot of red beans could sit on the stove and simmer all day with no little miss or fuss.
The traditional leftover Sunday night dinner hambone or Tasso/andouille sausages was also repurposed as an addition to the dish; all cooked together low and slow for the Monday night meal.
The traditional dish was comprised of red beans, bell peppers, onions, celery and a blend of spices such as bay leaves, thyme and cayenne pepper.
New Orleans’ favorite son, Louis Armstrong, would often famously sign letters and autographs with, “Am red beans and ricely yours, Louis.”
Creamy and slightly soupy, but never watery, red beans are loaded with protein, fiber, vitamins and minerals.
HERBAN EATS VEGAN RED BEANS
A 1/2 cup serving has 8 grams of protein, 8 grams of fiber and only 100 calories.