An emblematic dish from Louisiana red beans are traditionally made on Mondays. Some quick research (though I can’t comment on the veracity of  the pages I found the information on, they didn’t cite references!) tells me that this stems from Sundays being pork roast day and Mondays being wash day.

While the washing and other chores around the house were being done, some quick prep in the morning was all that was needed, then the beans could simmer all day long, with the leftover pork bones, to be ready at the end of the day, just needing to be stirred occasionally, maybe a touch of water added.

It also held the bonus that both beans and rice are cheap. That’s right people, this is good ol’ poverty food!

There is no definitive recipe for red beans, though I’m sure many people will tell you theirs is the best. For us, we use another of Michael’s family recipes.

First things first, you need to soak the beans, overnight usually, or whatever the pack tells you to do.

Then, in a heavy 6(ish)qt pot sauté off the onion in olive oil until it becomes soft. Add the garlic (and green onions if you’re using them) and cook for 5 minutes.

Chop your ham and sausage, for this meal specifically we used andouille and tasso with some chicken to bulk it out, and add to the pan, fry for 5 minutes or so.

Add the washed beans, seasonings and parsley then add enough water to fill the pot around an inch or two above the beans.

Bring to a boil, then simmer for 2 to 4 hours until the beans are tender. Add water if necessary, or if you want it a little thicker mash some of the cooked beans against the side of the pan. You will need to keep an eye on the pan and stir occasionally to prevent sticking, more frequently near the end as the dish thickens up.

Now, don’t forget to cook your rice in time! We cheat and use a rice cooker, a beautiful little Zojirushi that’s cleverer than we are and gets it perfect every time.

Sit back and enjoy. And unless you invited an army around for dinner you’ll have plenty of leftovers so you can keep on enjoying it.

RECIPE
1 Large Onion, diced finely
8 Cloves Garlic, minced
1/2cup Green Onions, optional
2lb Ham, cubed
1lb Sausage
3tbsp Parsley
1lb Red (Kidney) Beans, soaked
Salt and Pepper to taste

Eventually I will remember to take photos of all the stages! I’m still getting into that habit.