Red Beans and Rice are traditionally served on Monday in the South. Why? Monday was traditionally wash 
day and it was an all-day affair before electric washers and dryers, so a pot of red beans spent most of the day simmering on the back of the stove. The beans were a rib sticking dish that could cook slowly all day without a lot of attention so the laundry could be seen to. If there was a ham bone left over from Sunday's dinner, it was thrown into the pot of beans. The marrow from the cracked bone and a good amount of herbs and spices made the beans tasty, and long cooking made them tender and creamy. Sometimes andouille sausage was added to season the beans with even more flavor. When the laundry was done, so were the beans. Red beans were ladled over fresh steamed rice with a pile of French bread for sopping up every last drop.
day and it was an all-day affair before electric washers and dryers, so a pot of red beans spent most of the day simmering on the back of the stove. The beans were a rib sticking dish that could cook slowly all day without a lot of attention so the laundry could be seen to. If there was a ham bone left over from Sunday's dinner, it was thrown into the pot of beans. The marrow from the cracked bone and a good amount of herbs and spices made the beans tasty, and long cooking made them tender and creamy. Sometimes andouille sausage was added to season the beans with even more flavor. When the laundry was done, so were the beans. Red beans were ladled over fresh steamed rice with a pile of French bread for sopping up every last drop.I got this recipe for Red Beans & Rice over 25 years ago from Henry Robinson, who was the Chef at Marti's Restaurant on Dumaine Street in New Orleans. I think it's the best tasting of all.
We served Red Beans fairly often. It was always a big hit.
We served Red Beans fairly often. It was always a big hit.
Recipe By : Henry Robinson
Serving Size : 8 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Pork & Ham
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small red beans
2 quarts water
1 large hambone (crack the bone)
2 pounds andouille sausage -- sliced thick
3 cloves garlic -- chopped
1 1/2 cups onion -- chopped
2/3 cup bell pepper -- chopped
3/4 cup green onion -- chopped
1 large bay leaf
1 tablespoon worcestershire sauce
3 teaspoons tabasco sauce
1. In large heavy bottomed pot put beans, water and hambone. Cook for 40 minutes at a gentle boil.
2. Add andouille sausage and cook for one hour, covered. Tony Chachere's Andouille With Pork Sausage
3. Add vegetables and cook for 1 hour uncovered.
4. Add seasonings and cook for 30 minutes uncovered.
Beans should be soft. If you like your beans creamier, cook a little longer.
Serve in a deep plate with a scoop of white rice and some crusty bread.
This may be the most soul satisfying dish you'll ever cook. The more times you cook it the better you will get at seasoning it just right for your tastes. Don't be afraid to add or subtract amounts, there's no wrong way. I like my beans very soft but not completely creamy, some people like the beans cooked all the way to completely creamy.
It's up to you, however you like them best.