Monday Red Beans and Rice

Hi Everyone!  I’m back this week with some great classic New Orleans recipes. I have always loved traditional New Orleans recipes but I have yet to cook a single meal. Every time I mention New Orleans food, my husband (who is from New Orleans), puts his apron on and starts to cook. He won’t even let me in the kitchen. He has mastered many of these recipes, while I have mastered eating them.
 
We made red beans and rice this Monday.  Not sure why, but my husband feels like we can only eat this dish on Monday. To find out why, I went to Google.
Google said red beans and rice is a Monday meal because Mondays used to be the traditional “wash day” of the week. Homemakers would cook red beans while doing laundry because the dish was effortless. The beans, seasoned by leftover hambone, added tons of flavor from the previous night’s dinner.
 
Even though we don’t eat ham on Sunday or do laundry on Monday, my husband still only wants to eat this dish on Monday. It was very hard for me to wait when I had the idea to make this on a Tuesday.

Red Beans and Rice Ingredients:

– 1 pound of dried, red kidney beans
– 2 cups of chopped onion
– 1 cup of chopped bell pepper
– 1/2 cup of chopped celery
– salt and pepper, to taste
– 1 teaspoon dried basil
– 1 tsp of garlic powder
– 1 tsp onion powder
– 1 tsp oregano
– 1 tsp thyme
– 1 tsp parsley flakes
– 2 large bay leaves
– 1/2 pound of andouille, cut into 1/4-inch slices
– 5 cups of chicken broth
– Cajun seasonings, to taste (optional)
– Hot, cooked rice

Red Beans and Rice Directions:

1. Soak beans overnight. Rinse and sort beans before adding them to the slow cooker. Transfer to a slow cooker.
2. On a cutting board, cut onion, celery, and bell pepper and put in a bowl. You have the option to cook the veggies in butter or bacon grease for added flavor. In this instance, you would add the onion, bell pepper, and celery to a pan and sauté until the veggies are tender and then transfer to the slow cooker.
3. Add the chicken stock, veggies, and seasonings to the crockpot. Cover and cook for 6 to 8 hours on low, or until beans are tender and cooked through completely.
4. **You can do this before or after the step 3** Cut and sauté the sausage until browned. Transfer to the slow cooker. You can mash the beans in the slow cooker to thicken the red beans and rice recipe. Mash the beans to your desired thickness level.
5. Taste, add salt and pepper as needed. Add Cajun seasonings, if desired.
6. Scoop red beans and rice over hot, cooked rice, and serve with bread.

9 thoughts on “Monday Red Beans and Rice

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