by Helen Stuart

Created on: October 31, 2010   Last Updated: February 22, 2011

In New Orleans, Monday has forever been wash day, and before the women of New Orleans had washers and dryers it was a very steamy affair in a very steamy climate.  I heard from my Nonna that more than one hot blooded Cajun man would take advantage of the veil of steam to slip in and out of the house unnoticed on wash day to go drinking with their buddies or meet up with a mistress.  It wasn't a day to slave over the stove,  what with doing the weeks washing and watching your family, so Monday has also been the long traditional day for red beans and rice.

Nonna never followed a recipe but she tried to teach me how to follow her intuitive method.   I've continued making them in almost every state of the Union (and confederacy) and every time I do, it tastes like New Orleans all over again. They're really not that hard

Here's what you'll need for a small family:

One pound red kidney beans, soaked over night or use the quick soak method on package

The creole "trinity":  Bell Pepper. celery, and green onions

a regular onion

garlic, from a few toes to most of a head, depending on what you like

a bay leaf

a little thyme and a tiny pinch oregano

Some Creole seasoning                  

two teaspoons salt or to taste

ham, diced, ham hock or two, andoille sausage, or thick sliced smoked bacon

a little flour, milk, and butter to make a roux when its almost done

Plenty of rice, cooked 

Some keys are to chop the vegetables fine.  Start the beans early in the day.  You can cook the veggies until they are transparent with some vegetable oil and then add them to the beans, but just add the garlic as it is, because it burns easily when sauteed. 

If the meat you add is not pre-cooked, make sure you at least brown it first and then throw it in the pot and let it cook all day as well.  Even if it is cooked, let it cook more along with the beans. 

When the beans are almost done, put about two or three tablespoons of butter or margerine in a saucepan, and let it melt.  Add a generous handful of flour and stir together until you have a paste.  then add about three quarters cup of milk and stir until you have an even white gravy, called a white roux.  stir this into the beans. 

Take some of the beans out and mash them on a plate, (about a cup and a half of them) add them back to the pot.  This will help the creaminess. 

Continue cooking on low until it's time to serve.  Fill a bowl with beans and add a scoop of rice to the middle.  This is good served with a dark green salad, and if you imbibe, any wine you prefer.  It makes a complete, healthy meal and leftovers are even better the next day.

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