In Louisiana, sitting down to a big pot of red beans and rice on Mondays is a long-standing tradition From Baton Rouge to Lafayette, Cajun and Creole families have made Monday red beans and rice night for generations. But why specifically on Mondays? What is the history behind this tasty Louisiana custom?
Monday Wash Days
The tradition stems from the Monday wash days of the past. In the late 19th and early 20th centuries, doing laundry was an all-day affair. There were no electric washers and dryers. Everything had to be hand washed and line dried, which took tons of time and effort.
As a result Louisiana home cooks needed an easy, hands-off dinner to make on Mondays that could simmer unattended for hours. Red beans and rice fit the bill perfectly.
An Ideal One-Pot Meal
Red beans and rice checked all the boxes for the perfect Monday night supper:
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Inexpensive – Dried red kidney beans and rice were affordable pantry staples.
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Hearty – The bean and rice combination provided asatisfying, filling meal.
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Flavorful – When slow-cooked with onions, peppers, spices, and andouille sausage, the dish was packed with Creole flavor.
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Low maintenance – The bean pot just needed the occasional stir as it simmered away all afternoon.
With minimal effort, home cooks could produce a delightful Creole-style meal using pantry ingredients.
How Red Beans and Rice are Traditionally Made
While recipes vary, traditional Louisiana-style red beans and rice typically includes:
- 1 pound dried red kidney beans
- Water for cooking beans
- 1 ham hock or smoked meat
- The “holy trinity” of onions, bell peppers, and celery
- Bay leaves, thyme, cayenne and other seasoning
- Rice to serve dish over
The beans are soaked overnight then simmered in water all day Monday with the meat, vegetables, and spices. This long cooking time allows the beans to break down and thicken while absorbing the smoky, savory flavors. The tender red beans are then served over a bed of fluffy white rice.
Commercialization in the 20th Century
As red beans and rice surged in popularity in the early 1900s, several Louisiana companies began commercializing and canning spices, beans, and rice specifically for the dish. These products made preparing red beans and rice even more convenient for home cooks.
Brands like Camellia Beans, Savoie’s Sausage, and Falcon Rice were integral in spreading traditional Louisiana-style red beans and rice across the region and beyond. The availability of pre-made seasoning mixes, canned beans, and “boil-in-bag” rice meant cooks could start the dish simply by adding water.
Evolution of the Monday Tradition
While old-fashioned home washing is obsolete today, the Monday red beans and rice tradition continues in Louisiana. However, the dish has evolved from a time-saving weekday supper to a beloved cultural food ritual.
Many restaurants serve red beans and rice as a Monday lunch special. Locals and tourists alike now seek out the best bowls across NOLA. The hearty, comforting meal remains a staple of Louisiana’s Creole food heritage.
So while laundry day is no longer the need, preparing red beans and rice on Mondays enables people to celebrate the unique food culture of Louisiana. The ritual keeps this traditional Cajun comfort food thriving.
Trying Red Beans and Rice for Yourself
You don’t have to be from Louisiana to enjoy piping hot red beans and rice! Here are some tips:
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Seek out Camellia brand red kidney beans for authentic flavor.
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Andouille sausage adds a smoky, spicy kick. Or use a ham hock or bacon.
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Sauté the “holy trinity” of onion, celery, and bell pepper first.
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Season with plenty of Cajun spices: bay leaves, cayenne, thyme, and more.
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Simmer the beans low and slow until creamy.
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Serve over hot fluffy white rice and enjoy this Louisiana comfort food favorite!
Let the enticing aroma of simmering beans transport you right to the heart of Cajun and Creole cooking. Just be prepared for the dish to become your new Monday night tradition as well!
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Share All sharing options for: In New Orleans, Mondays Mean Red Beans and Rice
How We Eat is an original series from Eater that looks at American regional dishes and the stories behind them. This week, the crew goes to New Orleans to learn how to make red beans and rice the right way. There are as many different ways to make red beans and rice as there are people who make this comforting Creole dish, and everyone says their family’s way is the best. Dr. As seen above, Jessica Harris, a food historian who specializes in African food, Chris Montero, executive chef of Napoleon House, and Leah Chase, a famous New Orleans chef and owner of Dooky Chase, all have their say on the matter.
It’s not clear where the dish came from, but many say that the way it’s made (by mixing rice and beans into a stew-like dish) comes from Africa and was brought to the US through the slave trade. Senegalese people were even targeted during raids and bought and sold because they knew a lot about how to grow rice. After many years, red beans and rice became a common dish in New Orleans. It was called a “wash-day” meal because it could be cooked over the same hot coals that were used to heat water for washing clothes. “And you didn’t have to watch them,” Chase says. “They just boiled until they got cooked. ”.
Red Beans & Rice Mondays
FAQ
Why do Cajuns eat red beans and rice on Mondays?
What is the tradition of red beans and rice in New Orleans?
What is the significance of red bean rice?
What day of the week do you eat red beans and rice?
Why do New Orleans eat red beans & rice on Mondays?
The New Orleans tradition of eating red beans and rice on Mondays, though, is a bit more mundane. Turns out the custom stems more from down-to-earth practicality than otherworldly influence. It all comes down to this: The bone and any leftovers from the traditional Sunday ham dinner became the flavor base for Monday night red beans and rice.
Why do people eat red beans & rice on Mondays?
The tradition of eating red beans and rice on Mondays is so rooted in New Orleans culinary culture that singer and songwriter Johnette Downing immortalized the dish in a 1998 children’s song titled, “Today is Monday in Louisianna,” singing, “Today is Monday, today is Monday, Monday red beans.”
Are red beans still popular in New Orleans?
While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity.
Can you cook red beans and rice in New Orleans?
Those disinclined to cook the Monday staple themselves need only walk a block or two to a local eatery; red beans and rice is one of New Orleans’ few iconic dishes to be commonly cooked both in people’s homes and in restaurants.