Red Beans & Rice

8 oz. (227 g)

Many years ago, in parts of Louisiana, Monday was not only wash day, it also included a lunch of steaming red beans and rice. The beans slow-cooked all day with smoky ham hocks or sausage along with the Louisiana trinity of onion, celery and bell pepper. Served with warm cornbread, red beans and rice often constituted the main meal of the day and quickly became a Southern favorite. The dish goes back well over two centuries.

Today, Mahatma simplifies this tradition by combining long grain rice, quick-cooking red beans with a smokey ham flavor, enhanced with garlic, the Louisiana Trinity and Cajun herbs and spices which create a nice heat level. Just add your favorite sausage for a complete meal.