Red beans are simmered low and slow with andouille sausage, aromatics, and a fortified ham hock stock until they break down and turn creamy on their own. Tomatoes go in as a nod to Louis Armstrong, who loved them and signed his letters "red beans and ricely yours," and the leftover ham hock meat is folded back in rather than wasted. The beans are spooned over Carolina gold rice and topped with pan-seared rockfish and sauteed bitter greens.
Washington DC
Sweet Home Cafe
Red Beans and Rice with Seared Rockfish
Red beans / Andouille sausage / Ham hocks / Green pepper / Onions / Garlic / Tomato / Thyme / Onion powder / Granulated garlic / Seasoned salt / Cajun seasoning / Carolina gold rice / Rockfish / White pepper / Coriander / Fennel / Dandelion greens / Musta
Signature Dish
From Prep to Plate
Step inside Sweet Home Cafe at the National Museum of African American History and Culture, where Chef Ramin Coles serves up a dish rooted in his own family history. Seth Tillman pays Chef Ramin a visit and learns how red beans and rice — slow-cooked with andouille and head cheese — comes together with pan-seared fish, Carolina Gold rice, and bitter greens.
Sweet Home Cafe is more than just a museum eatery — it's a culinary experience.
Tripadvisor reviewer
