Local legend tell us that housewives used to reserve Mondays for taking care of the family laundry. Because this took all day, they needed to find a way to manage these duties in addition to preparing a meal for the family. As it were, and still is, Red beans had a very short preparation time but required a long cooking time. Well, the longer you cook them, the better they are (like many other cajun recipes). As usual, the cajun french resourcefulness led to another amazing tradition. Not only were the women able to complete their laundry duties, they also prepared a delicious meal in the process. Here is a recipe for spicy cajun red beans and rice. We know you’re gonna love it.

Indredients

• 1 pound dry red beans
• 3 quarts water
• 1 cup chopped onions
• 1 cup chopped celery
• 2 bay leaves
• 1 cup chopped green bell pepper
• 4 tablespoons minced garlic
• 3 tablespoons chopped parsley
• 2 teaspoons dried thyme
• 1 pound andouille sausage – cut into 1/4 in.pieces
• 1 tablespoon salt
• 1 tablespoon pepper
• 7-8 Trappey’s Cayenne Peppers (the little green ones)
• Tabasco, if desired

Instructions:

Add beans in large bowl and remove any discolored or bad beans – rinse thoroughly 4-5 times
In a 10-12 quart pot combine beans, water, andouille sausage, onion, celery, and bay leaves.
Bring to a boil; reduce heat. Cover and cook over low heat, for about 2 hours or until beans are tender.
Stir beans and watch closely so they will scorch. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered, over low heat about 45 minutes. Remove bay leaves. Serve over rice. Tabasco to taste – of course.

Note: You can boil your red beans for 2 hours and not let them stand overnight. After boiling for 2 hours, let them stand for one hour then continue cooking as per the recipe. If you have any left-over the red beans can be frozen to enjoy on another day. Seems to me like everything tastes better the second time around.

Thanks to asphaltbuffet for the red beans and rice image
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