<Tr> <Th> Main ingredients </Th> <Td> Red beans, rice, onions, celery, bell pepper, pork bones, spices </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Red beans and rice Media: Red beans and rice </Td> </Tr> <P> Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice . Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish . The dish is customary - ham was traditionally a Sunday meal and Monday was washday . A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes . The dish is now fairly common throughout the Southeast . Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto . </P> <P> Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people's homes and in restaurants . Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop . While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties . Indeed, red beans and rice is very much part of the New Orleans identity . New Orleanian Louis Armstrong's favorite food was red beans and rice - the musician would sign letters "Red Beans and Ricely Yours, Louis Armstrong". </P>

Where does red beans and rice come from