The magic of the United States’ diverse gastronomy is the result of the multiple mixtures of cultures from many other latitudes. It is not a secret that The United States is a country whose main bases were forged with the immigration of different countries from Europe, Asia, Africa and America. Cajun dish-
The only typical foods of the United States are those of the native North American Indians who consumed corn, potatoes, sunflower, and turkey long before the arrival of the Europeans.
What does determine its gastronomy is the American flavor or style, which has been imprinted by chefs and cooks over the years, in the diverse gastronomies that converge in its territory.
That’s the reason why even though many meals typically thought of as American, actually had their origin in other cultures.
Due to the great expanse of its territory, its gastronomy is quite diversified, both due to the ingredients of the region and the impact of immigrants who arrived in specific parts of the country.
The best example is the cuisine of the southern United States has had its fusion; with the ingredients and customs of the immigrants who arrived from Africa, France and Mexico.
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Rice’s arrival to the southern U.S.- Cajun dish
If there is one food that has come a long way with immigrants and shares their history, traditions, customs, and flavors it is rice. It has adapted to the palate of all cultures and has spread throughout the world, including the United States.
As happened in many other countries before and since, rice took many forms and many paths to successfully reach the American palate.
Rice underwent many variations, additions, subtractions, you name it, there are so many things that can be made with rice; there seems to be no end to its versatility and recipes you can prepare with it.
One of the regions of the United States that took advantage of rice’s versatility and the traditions of the immigrants who brought it to their lands is, with no doubt, Louisiana.
They basically took a very famous recipe such as rice and beans, and then added their own signature flair to it, resulting in the creation of one of the most distinguished dishes on their menu, New Orleans–Style Red Beans.
For more Red Beans and rice recipes, go to https://minuterice.com/recipes/red-beans-and-rice/
A brief story of rice and beans in Louisiana- Cajun dish
Red Beans and Rice is a very common meal in southern states: Alabama Mississippi, Louisiana, even West Florida. It is particularly served in school cafeterias, usually on Mondays.
You may ask why on Mondays? Tradition says that in Southern towns, families used to cook large meals on Sundays after attending the church services. It usually consisted of a large piece of ham, cooked with different types of vegetables.
On the following Mondays, family mothers cooked leftovers from Sundays with red beans, while doing the laundry and other home chores.
Over the years, a common meal like red beans and rice began to be called Monday dishes by southern people.
Make your own Red Beans and Rice New Orleans Style
Although it may seem like a very simple recipe, there are a few tricks to keep in mind before you start preparing this delicious dish.
If you have already gathered all the ingredients and carefully follow every instruction in the following recipe, you will surely end up with a very good dish on your table.
- 3 cups of hot cooked rice.
- 2 cups dried kidney beans.
- 1/2 to 1 cup onion (chopped).
- 2 cloves garlic (minced).
- As much kosher salt as you wish.
- 1 bay leaf.
- 2 teaspoons seasoned salt.
- Smoked sausage, if desired.
- Cayenne pepper, just a pinch or to taste.
- 1 ham hock or ham bone (meaty).
- Soak the beans overnight in water.
- Drain thoroughly. In a large pot, combine the soaked beans with ham hocks, garlic, onion, bay leaves, pepper and seasoned salt. Cover with water.
- Bring to a boil, lower the heat and let it simmer or until done (this will take about 2 to 3 hours).
- Add the sliced smoked sausage 30 minutes before it is done, and let it cook for another 30 minutes.
- Serve the beans with hot cooked rice.