Red Beans and Rice

Tonight we're having a Traditional Monday Dinner.  You've probably heard of a Traditional Sunday Dinner, but did you know that there's such a thing as a Traditional Monday Dinner?  There is.  In New Orleans, Red Beans and Rice is traditionally served on Mondays.  A long time ago, Monday was the day on which the women of New Orleans did the laundry, which used to be a labor intensive and physically exhausting task that took all day.  It did not leave much time or energy for cooking.  So on Monday mornings, the women would put a pot of beans on the back of the stove and let it simmer slowly there all day, until it was ready to eat at dinner time.  It's a simple dish, but very flavorful and filling.  I first learned to make it when we lived in Louisiana, and over the years I've tried many different versions.  I like the one below because it is fairly uncomplicated and easy for a week-night meal.  It does take a long time to cook, but you can always put it in the slow cooker in the morning if you want to, and let it cook all day, just like the women of New Orleans used to do years ago.  Here's the menu:

Red Beans and Rice

Sensation Salad

Sensation Salad is another traditional South Louisiana recipe. When we lived in Baton Rouge, just about every restaurant I can think of served Sensation Salad.  It was extremely popular to say the least.  I hope you love it as much as they do in South Louisiana. 




Red Beans and Rice

1 pound small red beans

1/2 pound andouille sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon Creole seasoning

7 cups chicken broth

Salt and pepper to taste

3 cups uncooked long-grain rice

Garnish: sliced green onions

 

1. Pick beans over, rinse well, and drain. Place in a large bowl and add water to cover beans by 2 inches.  Let soak overnight. Drain.

2. Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat for 10 minutes.  Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups broth. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. Season to taste with salt and pepper.

3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.

 Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice.