Why Red Beans on Monday?

Why Red Beans on Monday ? A Louisiana Tradition –


Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans,[1]vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille), and Chaurice), and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto. ( Wikipedia)


More fun facts and great Recipes look Here !


Camellia Recipes Camellia Beans

This great recipes from Camellia -uses a slow cooker to cook the beans . My new favorite way to cook any kind of beans .

2 tablespoons olive oil or vegetable oil
1 quart pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
10 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce, to taste
Salt and black pepper, to taste
6 cups cooked white or brown rice


  1. In a large skillet, heat the oil over medium high heat.
  2. Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
  3. Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
  4. Once done, remove the skillet from heat and transfer the contents to a slower cooker.
  5. Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
  6. Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
  7. Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.
  • Short of time – You can skip the browning and oil and  just add all the ingredients in your slow cooker and cook.
  • No Pre chopped Trinity – use 1 cup of each onion,bell pepper and celery.

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