Red Beans and Rice Monday

Filed in archive Recipes , Traditions on October 22, 2007

Traditionally, Monday in New Orleans meant two things. Wash day and Red Beans and Rice.




Red Beans and Rice economized on both time and ingredients. It made use of all the yummy little bits of meat stuck to the ham bone from Sunday supper and it slow cooked on the stove all day, leaving time to do the wash.

There are as many, many versions of Red Beans and Rice. In New Orleans, they are usually made with sautéed onion, celery and green pepper, have a creamy consistency and are served with smoked sausage.
This version has a more Caribbean feel to it. It is a very easy recipe that takes time, but almost no effort. It merely requires remembering to soak the beans overnight, about 10 minutes of prep, then a couple of hours cooking in the oven. Both versions are delicious!

Red Beans and Rice -Caribbean Style
serves 4

1 cup dried red beans
2 cups chicken stock
1 cup crushed canned tomatoes, drained
1/2 cup water
1 tablespoon Worcestershire sauce
2 bay leaves
4 ounces thick cut bacon, cut into little cubes
1 onion, minced
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon Tabasco or Crystal Hot Sauce

1 cup chopped green onion
4 cups cooked white rice

Put the dried beans in a bowl, cover with plenty of water and soak overnight.
Preheat the oven to 350 degrees
In an oven safe pot, I use a Dutch oven, combine the chicken stock, tomatoes, water, Worcestershire sauce, bay leaves, salt and hot sauce and bring to a boil.
Drain the beans and add them to the boiling mixture along with the onions, garlic and bacon.
Cover the pot and transfer to the preheated oven.
Cook 2 hours, until the beans are creamy-tender.
Remove the pot from the oven and let it sit for 10-15 minutes before uncovering.
Stir in the green onions and serve with the rice.

Pass a bottle of Tabasco or Crystal around for those who want some extra spice.

Here is an excellent New Orleans Red Beans and Rice Recipe.