The famous New Orleans dish, "red beans and rice" did not originate with L. H. Hayward & Company; however, this traditional dish is certainly enhanced by using the high quality CAMELLIA BRAND Red Kidney Beans in preparing this meal. Red beans (or more accurately Red Kidney beans) were probably first introduced to Southern Louisiana by the French Canadian settlers who today are known as Cajuns. Red Beans and rice are eaten every Monday in restaurants and homes throughout Southern Louisiana. This tradition goes back to the days when Monday was wash day...
It's Monday and most people in New Orleans will eat red beans and rice for lunch or dinner. This easy to prepare New Orleans classic dish is enjoyed by thousands each and every Monday. That's one of our traditions, and it seems it's just always been that way for most of us. Many of the finer food dishes known for being associated with New Orleans, Louisiana contain red beans, but this one has a story we all know and share.
Louisiana beans and Texas beans came to popularity in different ways. Dried beans were easy to carry on chuck wagons on the Texas ranches. They could be stretched by adding peppers and chili powder, onions and whatever kind of meat you had available.
Louisiana red beans gained their popularity in New Orleans, where they were joined with rice for a customary Monday meal.
Those who've lived in Louisiana their whole lives or close to it would always have a big Sunday dinner, usually a ham. They'd save the ham bone and make something with it the next day. Turns out, it was easy to put the ham bone in with the beans and let them cook all day while the laundry was being done.
The addition of the ham bone led many people to believe red beans couldn't be cooked without one. Some still insist that the bone be cracked so the marrow can meld with the juices, creating a fine gravy. Those who don't use ham bones aren't looked down on by the ones who do though. A ham bone can be substituted with links of sausage or even pieces of poultry or beef, depending on the recipe. Just know that the true New Orleans mixture calls for the cook to fix the rice and the beans separately. It's a rule!
