Monday Red Beans and Rice

Who doesn’t love Red Beans and Rice?  There is a tradition in Louisiana which involves serving red beans and rice on Mondays. This tradition is deeply ingrained in both the Cajun and Creole cultures.  Families used to cook all weekend long for the Sunday meal and Mondays were laundry day, so putting on a pot of beans was easy and delicious.  (Families were much larger back then too.)  I must confess, I don’t regularly cook beans on Mondays, but Monday is my laundry day. . . some traditions never go away.

  • 1 lb. Camellia Red Kidney Beans
  • 1 lb. Andouille sausage
  • 8-10 cups water
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2-tablespoons parsley, chopped
  • 1 teaspoon Cajun seasoning
  • cayenne pepper to taste, optional
  • Salt and Pepper to taste – taste before adding salt
  • Freshly cooked hot fluffy rice, cooked separately

Pre-Soak Beans.  This makes the beans creamy.

  • Boil beans in water for 3 minutes in a heavy pot.
  • Cover and set aside for 2 hours.
  • Drain and discard the water.

Rinse and sort beans.  Cover with fresh water, start to cook over low heat in a covered pot.  In an iron skillet, cook your sliced Andouille sausage and add to the beans.  In the drippings, sauté onion, garlic, celery, and parsley.  Add this along with the Bay leaf to the beans.  Cook for 1 -1/2 to 1-3/4 hours.  Add water if necessary while cooking.  You want the beans to stay covered.  Serve over hot rice and with New Orléans Cornbread (recipe on this site).

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2 Comments

Filed under Entree, Louisiana / Cajun, rice, Side Dishes / Vegetables

2 responses to “Monday Red Beans and Rice

  1. Deanea

    I’ve been looking for a good red beans/rice recipe….and I’ll trust your judgement that this one is good!. Looking forward to trying this next weekend.

    Thanks! Deanea

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