Red Beans and Rice

Monday in Louisiana is traditional red beans and rice day. It is said that before the invention of electric washing machines, the people of Louisiana would put on a large pot of beans on Monday and spend the day doing their laundry. If they had a leftover ham hock from their Sunday dinner, they would add that to the pot of beans. The beans would cook all day, then be served over a big bowl of white rice. Though we now have the convenience of electricity, Monday is still considered red beans and rice day throughout Louisiana, including New Orleans. And like many traditions, the recipe changes wherever you go, and no one’s is as good as your own mother’s. I also have my own recipe for red beans and rice, which I am constantly changing as well. I use my slow cooker, most of the time, and add beef stew meat instead of the traditional sausage, most of the time. Feel free to take my recipe below and change it according to what you like. Maybe it will become a Monday tradition of your own.

Ingredients

1 pound dried red beans

1 pound lean beef stew meat

1 small onion, finely chopped

2 cloves garlic, finely chopped

2 cubes beef bouillon

1 T dried parsley

½ t dried thyme

8 cups water

Salt and pepper to taste

Hot cooked white rice

Directions

Rinse the beans and prepare them for cooking according to package directions (I usually use the quick soak method). Place the beans into a large slow cooker.

Add the beef, onion, garlic, beef bouillon, parsley, thyme, and water to the beans in the slow cooker. Add salt and pepper to taste. Cover and cook on low for 7 to 8 hours or until beans are done. Add additional salt and pepper as needed. Serve over rice.