Sunday Supper: Red Beans and Rice

March 9, 2014 | By | Comments (0)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food—lots of it!

John's Red Beans and Rice; Photo: Iain Bagwell; Styling: Annette Joseph

John’s Red Beans and Rice; Photo: Iain Bagwell; Styling: Annette Joseph

Don’t put away those Mardi Gras beads just yet. This week, we’re featuring a meal that is more often associated with Monday than it is with Sunday—red beans and rice. Dating back to the early 19th century, red beans and rice was first made with leftover ham bones from the Sunday meal. A pot of beans, sausage, and a combination of onions, celery and bell peppers known as the trinity cooked all day, freeing up time for women to prepare for the week ahead. The final component, white rice, ties everything together—it’s the perfect vehicle for soaking up all of that savory, slow-simmered goodness.

Like Charlestonians worship shrimp and grits and Baltimoreans are sweet on crabs, New Orleanians are crazy for red beans and rice. Here are our top 3 reasons to love red beans and rice:

1. New Orleans native Louis Armstrong adored the dish, often signing his letters with “Red Beans & Ricely Your’s.” You can find his recipe on npr.org.

2. In the Red Beans Parade, which happens in New Orleans on the day before Fat Tuesday (also known as Lundi Gras), participants cover themselves from head to toe in red beans. You won’t believe it until you see it.

3. This red beans and rice-themed t-shirt. Enough said.

We’ve gathered our best red beans and rice dishes for you and your family to enjoy at home. So what are you waiting for? Put on some of Louis Armstrong’s classic jazz tunes and get cooking!

John’s Red Beans and Rice

Stovetop Red Beans and Rice

Slow-Cooker Red Beans and Rice

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