Growing up, there was hardly a Monday that went by where we didn’t have red beans & rice with a side of fried chicken. It’s a tradition that predates my childhood and that Louisiana natives have held true to for centuries.
Back in the olden days before washing machines and when women managed all of the household chores, Mondays were dedicated to washing all of the clothes by hand. Depending on the size the one’s family, this could be a very taxing and time sucking task. leaving little-to-no-time for much else, including cooking.
It became custom to cook red beans & rice at the start of the week because it was a meal that requires minimal attention and gets better the longer it cooks.
The foundation of a flavorful pot of red beans & rice is in the holy trinity comprised of chopped celery, onions, and bell peppers, Andouille sausage and ham hocks add a rich, smoky note the marries perfectly with the spicy cajun seasonings. Served on a bed of flaky white rice with a side of cornbread and crispy fried chicken is a complete meal the whole family will enjoy!
Red Beans and Rice
Monday's in New Orleans are reserved for red beans and rice with smoky andouille sausage!
- 1 (1-pound) package Camellia Brand Red Kidney Beans
- 32 oz. chicken broth
- Water, as needed
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1/2 cup chopped parsley
- 4 celery stalks, chopped
- 1-3 cloves garlic, minced
- 2 ham hocks
- 2 bay leaves
- 1 teaspoon dried thyme
- Hot sauce, to taste
- Tony Chachere’s Original Creole seasoning, to taste
- Garlic powder, to taste
- 6 cups white or brown rice, cooked
- Rinse and sort beans, and soak in water overnight.
- Place beans in a large stew pot and cover with chicken broth. If needed, add water so that mixture is a ratio of 1 part beans to 2 parts liquid.
- Bring the beans to a rolling boil and add Creole and Italian seasonings.
- Lower heat, and simmer for 1-2 hours, or until tender. Stir often and add water as needed.
- Brown the sausage in a skillet. Remove meat and set aside.
- In the drippings in skillet, sauté onions, celery, parsley, and bell pepper until tender.
- Add the garlic and sauté for 2 minutes, stirring occasionally.
- Add sausage, ham hocks, sautéed vegetables, bay leaf, and thyme to the beans. Water should cover all.
- Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
- Stir and smash beans on side of pot until desired creaminess.
- Add hot sauce, and Creole seasoning to taste.
- Serve over rice.