red beans and rice

In New Orleans, red beans and rice are a weekly tradition, typically served on Mondays. I love to eat them every year on Fat Tuesday. But one thing remains a constant: a hearty meal slow-cooked on laundry day.

Historically, Monday was wash day in early 1900s Louisiana. The laundry took all day, so women would cook the beans and meat while the laundry dried. Today, most restaurants in New Orleans still feature red beans and rice as the Monday special.

My laundry day is Sunday, but it's just as suitable for red beans and rice cooking. It takes a little advanced planning, soaking the beans starting Saturday night, but once you've gotten that out of the way, it's ridiculously easy: put all ingredients in a pot and cook for three hours.

I like to make a lot and eat the leftovers throughout the week, since the flavors only improve with time. I do, however, like to make the rice fresh each day; this method leaves it just a little bit wet, which is the perfect complement to the thick, spicy gravy of beans. Get the recipe now.

Red beans and rice is a dish that is native to Louisiana. Traditionally it's enjoyed on Mondays because it's a one-pot meal that makes use of leftovers from Sunday's family dinner. The important thing to remember is that the beans must be soaked overnight, therefore a little planning is involved when making it.

It also requires time because the beans simmer with pork, vegetables, and aromatics for two hours. The resulting dish is hearty soul food that's filling and flavorful. Four different kinds of pork — bacon fat, ham, ham hocks, and smoked sausage — infuse the beans with an amazing richness.

To take a trip to the Bayou in your own kitchen, all you have to do is make these red beans and rice! Here's the recipe.

For true mid-Winter comfort food, look no further than the wallet-friendly pairing of red beans and rice. The Louisiana specialty starts with "the holy trinity" of chopped celery, bell pepper, and onions then combines the veggie medley with red kidney beans and pork to be served over steaming hot rice.

You can follow a recipe that calls for canned beans and is easy on the time, number of kitchen steps, and ingredients. Or stick to the classic version, simmered low and slow with ham, sausage, and bay leaves for added flavor and body. Decide which one when you keep reading.