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.
Monday’s Red Beans & Rice
It became custom in Louisiana 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 sits. 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!
Rinse and sort beans, and soak in water overnight.
Melt butter in pot and sauté ham hock, sausage, and chopped vegetables and garlic, until vegetables are tender.
Drain beans and pour in a large stew pot and cover with chicken broth. If needed, add additional water the entire mixture is covered.
Bring the beans to a rolling boil and add Creole and Italian seasonings. Let boil for 30 minutes.
Add in bay leaves, lower heat, and simmer for 1.5-2 hours, or until tender. Stir often and add water as needed. Stir and smash beans on side of pot until desired creaminess. Careful to mash too many, you just want to do enough to add creaminess.
Add hot sauce, and additional Creole seasoning to taste.
Serve over rice.