The famous New Orleans jazz musician Louis Armstrong is said to have loved this classic southern dish so much that he would often sign his name off with “red beans and ricely yours”. Rice and beans are a staple combination across many cuisines, forming between them a complete protein as well as being filling and nutritious, but it’s the Creole cuisine of Louisiana we’re drawing this version from. Traditionally served on a Monday, which was laundry day, it was left to simmer all day with the ham bone from the Sunday meal the day before. This version uses smoked sausage as the meat, but you could easily use bacon, smoked ham hock, or indeed the traditional ham bone if you have access to them. Or leave out the meat entirely and still have a very satisfying bowl of food!

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