Red Beans & Rice: A Brief History

Red Beans & Rice History

New Orleans has too many distinct culinary traditions to count, but few other dishes are as relevant to the city’s identity as red beans and rice. 

If you’re not from New Orleans, you may not be aware of the city’s deep love for the dish. When one of Louisiana’s most celebrated chefs, Paul Prudhomme, moved to the city from Opelousas in the 1970s, he had no idea that red beans were viewed differently from any other beans. After all, a bean is a bean, right?

Wrong. What Prudhomme discovered was a culture obsessed with traditions that go so far back in time that no one’s even sure how they began. 

Legends Around Red Beans & Rice

The most popular legend goes like this: Ham was traditionally served at Sunday dinners in New Orleans. Still useful, leftover ham bone could flavor the next day’s dish. Since Monday was traditionally laundry day, easy, hands-off meals were invaluable — thus, long-simmering, ham-flavored red beans and rice was born. 

There are numerous other origin stories and possibilities, too. Did formerly enslaved people who labored on Louisiana’s sugar plantations more than 300 years ago bring red beans and rice to America? Or did the stew come from Acadian people, who immigrated to the South from Canada in the 1700s?

Regardless of where the tradition came from, red beans today aren’t exclusive to any particular race or class. “Food unites with complete sincerity,” writes Sara Roahen, author of Gumbo Tales: Finding My Place at the New Orleans Table. “It harbors no ulterior motives; its power is irreversible. Red beans and rice is my best example.” 

Next time you’re in Louisiana — on a Monday or any other day of the week — take your pick of one of the many restaurants and order up a bowl of red beans and rice, either as a side or as a main dish. While this tradition blossomed in New Orleans, this dish can be found in menu items throughout the entire state. It's truly a staple. See just some of the best places to scoop up a plate of red beans and ricebelow.

Where to Eat Red Beans & Rice in New Orleans

• Napoleon House: Napoleon House serves fresh red beans and rice daily. Theirs is served with locally-made smoked sausage and Leidenheimer French bread — arguably the best French bread in the game. Try more Louisiana classics like shrimp remoulade, alligator sausage, muffulettas and chocolate doberge cake for dessert. 
• Joey K's: Ask anyone and they’ll tell you Joey K’s red beans and smoked sausage is beloved by locals. Other unique eats include their trout Tchoupitoulas, fried green tomatoes and corn and crawfish fritters.
• Felix's Restaurant & Oyster Bar: This spot isn’t just known for their oysters (albeit they are extremely delicious). Felix’s red beans and rice with andouille sausage is a popular menu item. Bring a big group and get a spread of their crab fingers, barbecue shrimp, turtle soup, shrimp and grits and more for a full Louisiana culinary experience.
• Café Reconcile: At this restaurant, you'll find great meals for a great cause. Café Reconcile provides workforce development to New Orleans youth aged 16-24. Order up a plate of red beans and rice with your choice of half a fried chicken, grilled smoked sausage or Louisiana catfish . Then come back again for menu items likecatfish with crawfish sauce or a fried shrimp po’boy on that beloved Leidenheimer bread.
• Dooky Chase's: Head to Dooky Chase’s for lunch and grab their perfected red beans and rice, served with fried chicken and your choice of a side. Between French-style string beans, stewed okra, mustard greens, baked macaroni, potato salad and more, you’ll be tempted to come back and try every combination! They recommend pairing this hearty lunch with a nice glass of La Crema Pinot Noir. After all, it’s five o’clock somewhere.
• Lil Dizzy's: Heads up! This local hotspot sticks to tradition, only offering red beans on Monday. With a choice of smoked sausage or fried chicken and a slice of cornbread, this is the best way to spend the first day of the week that most tend to dread.
• Coop's Place: This casual joint has been making tasty local delicacies since 1983. The redfish Meuniere and shrimp Creole are surely a representation of New Orleans. But, we are here for the beans, which Coop’s simmers all day with local seasonings. Choose between smoked sausage, Cajun-fried chicken or a tender pork chop to pile on top.
• Buffa's: Buffa’s claims three house specialties, with red beans and rice being one of them. Theirs is made from an old family recipe, so you know it’s cooked with years of love. Be sure to return and try their other house specials, like their beer-soaked bratwurst jambalaya and blackened Redfish del Buffa. Once you get your fix of beans, come back for their Sunday Jazz Brunch.
• Evangeline: Red beans and rice is a must-try at Evangeline, where they use local Camellia beans to make this authentic New Orleans staple. Evangeline only uses the freshest ingredients purchased directly from local markets and fisherman — including local Gulf shrimp, Louisiana blue crab and Acadian sausage. Pair your meal with a selection of Louisiana microbrews.
• Mambo’s: At popular spot on Bourbon Street, order red beans and rice or other Louisiana favorites like jambalaya and étouffée. And did we mention they have Cajun Crawfish Poutine? Yum!

Once you’ve sampled all the beans you can eat, make an attempt to master the dish at home with this Louisiana Red Beans and Rice recipe.