A foundational dish in Louisiana Creole delicacies, the preparation includes simmering kidney beans with seasonings, aromatics like onion, bell pepper, and celery, and sometimes smoked meats resembling ham hocks or sausage. The cooked beans are then served over white rice. A selected variant makes use of dried kidney beans from a specific model, signifying a concentrate on ingredient high quality for attaining a desired taste profile and texture.
Using high quality dried beans contributes considerably to the ultimate end result, impacting each the creamy consistency and general style. The sluggish cooking course of permits the beans to totally take up the flavors of the accompanying components, making a wealthy and savory meal. This dish carries cultural significance, often ready on Mondays in New Orleans, traditionally utilizing leftover Sunday ham.
