A specific preparation method centers around a particular brand of dried kidney beans. This culinary tradition, common in Louisiana, involves slow-cooking these beans with a base of aromatics, often including the “holy trinity” of Creole cuisine: onions, bell peppers, and celery. Smoked meats, such as andouille sausage or ham hocks, frequently contribute depth and richness to the dish. The resulting stew is typically served over rice.
The popularity of this preparation stems from the consistent quality and texture associated with the named bean variety. The dish offers a hearty and economical meal, deeply rooted in the cultural heritage of the region. Its long cooking time allows the flavors to meld, creating a satisfying and flavorful experience. Historically, red beans and rice were often cooked on Mondays in Louisiana, utilizing leftover Sunday ham.
