Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, monday red beans and rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Monday Red Beans and Rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Monday Red Beans and Rice is something that I have loved my entire life.
New Orleans Tradition of Red Beans and Rice on Mondays. New Orleanians continue, with ritualistic fervor, to consume red beans and rice on Mondays. Variations on this menu item are plentiful, but most of them feature red kidney beans, white rice, a few vegetables, and of course, a generous helping of New Orleans spices.
To get started with this particular recipe, we have to prepare a few components. You can cook monday red beans and rice using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Monday Red Beans and Rice:
- Take 1 lb Andouille sausage
- Take 1 lb ham chunks
- Prepare 4 cans light red kidney beans
- Prepare 1 cup chopped onions
- Make ready 1 cup chopped celery
- Get vegetable broth
- Take 1 (12 oz) can beer
- Take to taste Zatarain's gumbo file
- Prepare to taste Tony Chachere's seasoning
- Make ready to taste Tabasco sauce
- Take cooked rice for service
Monday was typically wash day, and the beans could be simmered for a long time on the back of the stove while the laundry was being done. New Orleanians took the work week's start and turned drudgery into delicious. Red beans and rice - traditionally simmered all day Monday while the household catches up on laundry duties - is as common a pairing here as bacon and eggs are anywhere else. The key to its success is its flexibility and ease of preparation.
Steps to make Monday Red Beans and Rice:
- Sweat meat, onions, celery in a Dutch oven with seasonings, deglaze with vegatable broth.
- Add the 4 cans of beans, including the liquid and scraping the bean liquor from the bottom of each can and add to pot. Stir until ingredients are incorporated.
- Add the beer, and stir gently. Cook until reduced by half, should take about 1 hour to 90 minutes on medium heat. Stir often to prevent sticking.
- Allow to cool at least 15 minutes, serve over rice, season to taste, enjoy.
When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy! Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille. I disagree that andouille is absolutely essential to an authentic red beans & rice.
So that is going to wrap it up for this special food monday red beans and rice recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
