New Orlean's Lifeblood Red Beans And Rice

 Many dishes signify NOLA, New Orleans , Louisiana. The sweet pillowy beignets.The filling and flavorful po'boys  Yet nothing really signifies the city like its' red beans and rice. This is creamy blend of the best ingredients turned into New Orleans' most classic meal. 

Food writer and regular contributor Kayla Stewart wrote about this amazing dish in yesterday's New York Times Food section. The dish's popularity is well documented. Jazz great Louis Armstrong was such a fan that he even signed his letters "Red Beans and Ricely Yours". Leah Chase, the famed owner of Dooky Chase's cooked it for everyone from presidents to civil rights leaders.reverend King was known to have it when he met with organizers there. The dishes origins are murky yet it does have strong ties to Haitian cooking. After Haiti's revolution of 1804, many white and freed people fo color  fled to New Orleans. With them came enslaved Africans and standard Caribbean recipes like red beans and rice. red beans are a staple to Haitian cooking and aslo to parts fo Cuba where Haitians have resettled. It was often a dish made on Monday  - laundry day. They could be left to simmer while women did their washing. Chefs took the recipes to their restraints where there's now all sorts of varieties. You can try meatless  or ones rife with jalapenos.

What makes red beans and rice so special in New Orleans? Many say it's the beans made by the Camellia company. The company has been an important part in local cooking for  one hundred years, first selling kidney beans and then branching out to ninetten varieties of beans, lentils and peas. Yet its' red kidney beans that are their pride and joy. The company  was started by L.H.Hayward opened up in 1923 on Poydras Street and South Front Street along the Mississippi river.It was established by Lucius Hamilton Hayward Junior, grandson of an englishmn who worked in agriculture and mercantilism. During the 1940's his son William Gordon Hayward started to pack red beans and renamed the comapny for his wife;s favorite flower the camellia.Now there are competition  such as Blue Runner Foods. he love fo red beans extends far beyond the dish. There is the Krewes of Red Beans ,a community group has marched in a bean parade on Lundi Gras , Fat Monday. The krewe wear costumes with hundreds of beans attached. Ms.Stewart also includes the recipe. You can't use already prepared kidney beans. for a more authentic flavor, use the dried  ones, preferably  the Camellia brand. It's a meaty recipe, full of diced ham and Andouille sausage. Hot sauce, vinegar and ketchup along with onions and thyme give it flavor. It's served over rice but also have warmed French bread for dipping.

Red beans and rice is truly a classic NOLA dish. Make it using Camellia kidney beans for added flavor. It's a delicious dish full of hisotry and flavor.