In New Orleans and all over South Louisiana, eating red beans and rice on Monday is an institution. The story goes like this: Red beans were cooked on Monday because it was laundry day. Laundry took a bit more time back in the old days, so starting a pot of beans and laundry at the same time meant they’d be done simultaneously. Now we celebrate red beans by eating them weekly and parading through the streets during Mardi Gras in costumes adorned with red beans and rice.
You can make this recipe simple, as given, or easily customize it. Lots of folks simmer their red beans with smoked sausage, a ham hock, or bacon. Choose one protein or a combination for extra flavor, or make your beans vegetarian by adding a chopped bell pepper or a couple stalks of celery. With or without meat, beans can be enhanced with a handful of herbs, such as thyme, sage, savory, basil, marjoram, or whatever you find or forage.
MONDAY’S RED BEANS
SERVES 6 TO 8
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1 pound (455 g) dried red beans, picked over for pebbles
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2 tablespoons canola oil
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½ pound (225 g) salt pork, (see recipe note) or store-bought, diced small
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1 (1½-pound/680 g) pork shank
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2 pounds (910 g) yellow onions, finely diced
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6 garlic cloves, finely chopped
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3 bay leaves (see Note, page 46)
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1 teaspoon kosher salt, plus more as needed
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1 teaspoon cracked black pepper, plus more as needed
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1 teaspoon cayenne pepper, plus more as needed
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1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
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Cooked rice (see page 209), for serving
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¼ cup (13 g) finely chopped fresh flat-leaf parsley, for garnish
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¼ cup (20 g) finely chopped green onions, for garnish
Instructions:
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You’ll need to soak your beans overnight: Put the beans in a large bowl and cover with 2 gallons (8 L) water. Cover the bowl and place it in the refrigerator.
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In the morning, drain your beans and rinse them one more time.
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Warm a heavy-bottomed 14-quart (13 L) soup pot over medium heat for 2 minutes, then add the oil and heat for 30 seconds. Add the salt pork and pork shank and cook, turning as needed to brown them on all sides, about 12 minutes.
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Add the onions and stir to coat with the rendered fat from the pork. Cook, stirring often, until the onions are soft and translucent, about 15 minutes. Add the garlic and cook, stirring often, until the garlic is fragrant.
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Add the beans, bay leaves, salt, black pepper, cayenne, hot sauce, and 3 quarts (3 L) water and stir to combine. Bring to a boil over high heat, then reduce the heat to medium-high and boil for 20 minutes. Reduce the heat to maintain a simmer (don’t let the beans stop simmering, but don’t keep things at a rolling boil). Cook, stirring frequently to avoid burning, until your beans are tender and the liquid has the consistency of gravy, about 2 hours. If the liquid seems too thick, add a bit more hot water (I like more liquid in my beans, as they tend to really thicken up after cooking).