Red Beans and Rice is a New Orleans tradition. This recipe goes back to when women used to wash all their laundry by hand. Mondays were wash day and so homemakers had to cook something low maintenance while they were washing. I still love to put a pot of beans on and only have to stir occasionally. I still serve it on Mondays. I love the New Orleans traditions, but I really love my electric washing machine too!
- 2 pounds of red kidney beans
- 1 package of jennie-o turkey sausage
- 1 medium onion, chopped
- 3 stalks of celery, chopped
- 4 tsp of minced garlic
- 2 tsp dried thyme leaves
- 3 bay leaves
- 2 Tbs of Tony Chachere’s cajun seasoning
- Rinse and sort beans.
- Place beans, in extra large stock pot, with 8 cups of water on stove. Bring to a boil. Boil for 2 minutes. Cover, let stand for 1 hour.
- Add all ingredients, plus additional water. Cover all with 1.5 inches of water.
- Bring to a boil. Simmer on low for 2.5 hours, stirring occasionally (more at the end).
- Cook rice.
- Remove water-logged sausage. Serve over rice.
- Place remaining beans in freezer containers—this makes 4 meals (1 original + 3 freezer meals) for my family of four.
- We serve red beans and rice with skillet cooked sausage and a side salad.
- Soaking the beans at the beginning is the alternative to soaking them overnight—I believe it is an improvement in food safety!