Available in: Two (2) SMALL 8 OZ Serving or Two (2) LARGE 12 OZ Servings my Red Beans and Rice is a classic Louisiana Creole dish made with small red kidney beans, the “holy trinity” of vegetables (onion, celery, bell pepper), spices, and pork. Slow-simmered and served over white rice. Also available with a Side of Cornbread.
Ready for PICKUP on Sunday, July 12, 2026 from 12PM-2PM CDT. All meals not picked up by 2PM CDT on SUNDAY will be donated. [ORDER CUTOFF TIME: Wednesday, July 8th at 12PM CDT].
PICKUP LOCATION: 388 Exchange Blvd, Hutto, TX 78634.
A Little History About Red Beans and Rice:
Red Beans and Rice is a classic Louisiana Creole dish made with small red kidney beans, the “holy trinity” of vegetables (onion, celery, bell pepper), spices, and pork. Slow-simmered and served over white rice, it is famous for its historical Monday Tradition (i.e. WashdayIn 19th-century New Orleans: The pairing of red beans and rice on Mondays was incredibly practical).
The Monday Tradition: Sunday was traditionally the day families would prepare a large, elaborate dinner featuring a centerpiece like a baked ham. Monday was designated as laundry day, an arduous, time-consuming chore completed by hand. Because the woman of the house had to focus on scrubbing and washing, she needed a dinner that required no babysitting. A large pot of dried red beans (flavored by the leftover ham bone and meat from Sunday’s dinner) was set on the stove to simmer slowly unattended.
Evolution & Cultural Impact: By the late 1800s, this economical and hearty dish was a staple in both Creole households and local restaurants. As time went on, the use of pork bones and salt meat was swapped or supplemented with the local favorite, Andouille sausage.
The dish eventually transcended its origins as a budget-friendly Creole meal to become a cultural icon. It is celebrated across American pop culture, most famously by jazz legend Louis Armstrong, who frequently signed his letters “red beans and ricely yours”.
Traditional Recipes and Cooking Techniques: The deep history of Red Beans and Rice shows up in the many family recipes and cooking methods that still exist today. Generations of New Orleanian residents have passed down their own versions, often guarded as treasured family traditions.
Most recipes start with the classic “holy trinity” of onions, bell peppers, and celery. These simple vegetables are sautéed to build flavor, then joined by garlic, herbs, and spices. Dried red beans simmer slowly with the vegetables, aromatics, and often some form of smoked meat, such as ham hocks, sausage, or turkey necks.
Low and slow cooking is the heart of the technique. As the beans simmer, they soften and release starch, which naturally thickens the cooking liquid into a creamy, almost silky sauce. The result is a dish that is rich, comforting, and layered with flavor, served over a bed of hot white rice! This is why I’m offering it as a Buy One, Get One (BOGO) FREE deal (while supplies last).
By the way, here’s a link to a cool Red Beans and Rice Recipe I found and made my own: www.simplyrecipes.com/recipes/red_beans_and_rice/
My Red Beans and Rice Ingredients List: Red beans, Andouille sausage, butter, celery, onions, red and green bell pepper, garlic, bay leaf, Cajun seasoning, salt, pepper and white rice.
Side of Cornbread Information: I use Jiffy Cornbread Muffin Mix with egg, heavy whipping cream, and I bake it in a pan that has melted butter in it to make a great buttery crust!
Want to take advantage of this Michele’s Marvelous Meal Deal? Start Here, and Contact Me if you have any questions!
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