Since the 19th century, its been a New Orleans’s tradition to have red beans and rice on Mondays.
Because, historically Mondays were considered as laundry days, which meant leaving the house for the day to go down the river to do laundry.
The red beans and rice tradition on Mondays developed as a hearty, low-maintenance meal that simmered slowly over the stove all day.
Done right, red beans and rice is a comforting and sustainable meal. Properly prepared red beans integrate the core flavors of the south Louisiana aromatic trinity—onion, green bell pepper, and celery—along with the savory richness of pork or venison sausage and a kick of garlic, thyme, Cayenne pepper, sage and parsley, for fun.
- 2 2/3 tbsps Avocado Oil
- 2 2/3 Yellow Onion (diced)
- 1 1/3 lbs Venison Sausage (sliced)
- 5 1/3 cups Red Kidney Beans (uncooked)
- 1 1/3 tsps Ground Sage
- 2 2/3 tbsps Thyme (fresh)
- 1/3 tsp Sea Salt (to taste)
- 2 cups Cream Of Chicken, Low Sodium
- Tony’s Chachere’s Cajun seasoning
- 3-4 Bay Leaves
- Cayenne pepper to taste
- 10 stalks Celery
- 2 Green Bell Pepper (Chopped)
- 2/3 cup Parsley
- 12 Cups of water
- Rinse beans and soak in a large pot over night
- Heat the oil in a pot over medium-high heat. Cook the sausage for five-ten minutes, then drain the grease. Add the onions, celery and green peppers for five more minutes, or until browned.
- Rinse beans and transfer to a large pot with 12 cups water. Stir in cooked vegetables, salt and Tony’s Chachere’s Cajun seasoning. Add the Cream of Chicken soup and bring to a simmer. Season with bay leaves, cayenne pepper, thyme, sage and parsley. Bring to a boil, then reduce heat to medium-low. Simmer for 2.5 hours.
- Push the sausage to the side of the pot. Use an immersion blender to blend about 1/4 of the beans or until your desired consistency is reached. Stir to incorporate.