History
of Red Beans
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Blue Runner
Creole Cream Style Red Beans are the #1 brand of choice in Louisiana.
Over 60,000,000 times a year, someone from Louisiana sits down
to a plate of red beans and rice and more people eat beans prepared
by Blue Runner than any brand.
A big pot of red beans served over rice with sausage has been
part the Southern Louisiana culture for hundreds of years. Its
origin is not exactly known, however several facts are commonly
believed.
During the 1400s when slave trading began, enslaved Africans
survived on small portions of beans and rice during the long
trip to America. It was an inexpensive and nutritious meal then,
and still is today. Eventually the slaves took over the kitchen
in many southern plantations, and their style of cooking gradually
worked its way into our culture.
Like many other commodities in New Orleans, a major port city,
beans were in plentiful supply. This combined with a large population
of people looking for inexpensive and great tasting foods, soon
moved red beans and rice to the main table for all classes of
people.
Red beans and rice were traditionally served on Monday, washday.
The lady of the house could place a pot of beans on the stove
and slow cook them all day as she tended to the weekly laundry.
By the end of the day, both the cleaning and dinner were finished.
The large Creole population of New Orleans like their red beans
creamy, cooked until the red kidney beans break down and thicken
up. This process can take many hours of cooking and stirring.
The Cajun people populated in the Acadian parishes prefer their
beans less thick, more like gravy. As you cross the Mississippi
River in Baton Rouge, the style of red beans and rice changes
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