As most of you know that have been around this blog know I grew up right outside of New Orleans.
A consistent crop that has been featured on this blog many times are red beans. Red beans are a Monday tradition in New Orleans. I grew up on Camelia brand red beans, a Louisiana brand of dried red beans still on the shelf today. They were put on to soak on Sunday and soaked all night. Monday was ALWAYS wash day. So these beans simmered low and slow on the back of the stove all day and you had supper for Monday night. I still cook red beans and rice on Mondays many weeks. Throughout New Orleans to this day even in the finest restaurants you will find Monday red beans.
Recently someone on the forum asked for the recipe and I could not believe I had never posted it. SO here it is.
Mama's Red Beans
1 pound red beans ( soaked all night)
1/3 cup olive oil
1 Large onion chopped
2 tablespoons minced garlic
6 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 Tablespoon parsley
1 teaspoon cajun seasoning (I prefer Tony's)
1 pound sliced andouille sausage ( or smoked sausage or leftover ham)
Rinse beans and drain. Put olive oil in large cast iron pot. Saute onions and garlic in oil for about 4 minutes. Add beans, chicken broth, sliced sausage, seasoning and bay leaves. I simmer slowly on the back of my stove for about 4 to 5 hours adding water as needed and stirring regularly. Remove bay leaves and serve hot over rice.
I like to serve with hot corn bread on the side.
Blessings from The Holler
The Canned Quilter