Red Beans and Rice

Cajun red beans and rice are a traditional Louisiana dish.
Monday was traditionally the day to eat these beans because it was wash day, and the beans could simmer all day on the stove with little attention from the cook, who was busy with the washing.
Aren't we all relieved that we no longer have that problem? Nobody enjoys having to spend the entire day scrubbing clothes.
But I'm glad that this traditional dish arose from that craziness and is still available today.

Ingredients:

• 1 lb. dried red beans
• 1 lb. andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tbsp. fresh thyme leaves
• 1 tbsp. Cajun seasoning
• 1 tsp. smoked paprika
• 1 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. black pepper
• 6 cups chicken broth
• 3 cups cooked white rice
• Green onions, chopped, for garnish

Instructions:

1. Rinse the red beans and soak them overnight in enough water to cover them by about 2 inches.
2. Preheat your Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned on both sides. Remove the sausage from the Dutch oven and set aside.
3. Add the onion, bell pepper, celery, and garlic to the Dutch oven. Cook until the vegetables are tender and the onion is translucent.
4. Add the bay leaves, thyme, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper to the Dutch oven. Stir well to combine.
5. Drain the soaked red beans and add them to the Dutch oven. Stir to combine with the seasoning and vegetables.
6. Add the chicken broth to the Dutch oven and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours or until the beans are tender and the liquid has thickened to your desired consistency.
7. Stir in the cooked andouille sausage and let it heat through for 5-10 minutes.
8. Remove the bay leaves from the Dutch oven.
9. Serve the red beans and sausage over a bed of cooked white rice, garnished with chopped green onions.

Red beans and rice were traditionally served on Mondays as leftovers from a more elaborate Sunday night dinner. However, it has evolved from its humble beginnings as a cleanup meal into a beloved tradition in its own right.

Today, restaurants all over the South advertise their red bean and rice specials. But once you know how to make it, you can eat red beans and rice every day of the week!