Creole Red Beans on Mondays!

You can ask Creoles, if it’s Monday, more than likely it’s red beans and rice for dinner. It’s a tradition to make a slow simmering pot of red beans on Mondays and here’s a little background to tell you why!

White sugar planters that fled from Haiti after the slave revolution many years ago in the early 1900’s, brought the kidney bean or red bean to New Orleans. Red beans and rice is a traditional dish of Louisiana Creole cuisine. Originally red beans and rice were made only on Mondays because of washdays. New Orleans women would be out hand-washing the laundry, while the red beans slowly cooked on the stove. While Monday washdays are largely a thing of the past, Red Beans remains a traditional dish in households as well as many restaurants on Mondays.

The Red Beans otherwise known as kidney beans are soaked overnight before cooking. After soaking the beans you discard the old water and replace it with new water for your pot. Add finely diced or pureed holy trinity (green bell peppers, white onions, celery) plus green onions, parsley and garlic. We refer to the six vegetables as the “Holier than Thou Trinity.” Then you add Creole spices and hot sauce. In the past, leftover pork bones were added to the pot from Sunday’s dinner. It is an old custom that still resonates today, Sunday pork dinner and Red Beans Monday.

Let us know if you like Red Beans! And don’t forget it is always better on Mondays!

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