Monday Red Beans and Rice
In the New Orleans area, Red Beans and Rice is a tradition on Mondays. In times past, leftover meats from Sunday became part of the recipe for Red Beans and Rice. Since there are no leftovers in my house, I have come to rely on Andouille sausage and ham chunks for the meat ingredients. I take short cuts because traditional southern recipes can be an all day long affair for which I do not have time.
Monday Red Beans and Rice
In the New Orleans area, Red Beans and Rice is a tradition on Mondays. In times past, leftover meats from Sunday became part of the recipe for Red Beans and Rice. Since there are no leftovers in my house, I have come to rely on Andouille sausage and ham chunks for the meat ingredients. I take short cuts because traditional southern recipes can be an all day long affair for which I do not have time.
Cooking Instructions
- 1
Sweat meat, onions, celery in a Dutch oven with seasonings, deglaze with vegatable broth.
- 2
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.
- 3
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.
- 4
Allow to cool at least 15 minutes, serve over rice, season to taste, enjoy.
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