So you might be wondering why Mondays are red beans and rice day? Mr. Art @ Home is from New Orleans, and everyone does laundry on Mondays. Seriously, there is reduced water pressure city-wide on Mondays! But before the first load is put into the wash, red beans are put in the pot to cook slowly all day long while the laundry is being done.
So while I'm doing this:
Red Beans and Rice
2 lb. bag of red beans
1 white onion
3 bell peppers, assorted colors
3 stalks of celery
1 pound diced pork shoulder meat (optional)
32 oz. box of chicken broth or vegetable broth
Cajun seasoning, like Tony Chachere's
The night before:
1. Wash, sort, and rinse beans very well. Place beans in a very large bowl, and cover with water two inches above the beans. Cover bowl with plastic wrap overnight.
The next morning (early):
2. Rinse beans really well in a colander. Place rinsed beans in a large crockpot. Add chicken or vegetable broth, and then add water to just barely cover the beans.
3. Chop onion, peppers, and celery. Add to beans.
4. Add meat. Chop first, if needed. You don't need to add meat if you prefer to keep it vegetarian.
5. Add two to three heaping tablespoons of cajun seasoning, or to taste. Other seasonings can be substituted. Stir all ingredients well.
6. Set crockpot to high and cook for 6 hours. Reduce heat to low and keep on low until time for dinner. Some cooks remove two cups of the beans mixture and puree and then add back to the pot to make the beans creamier. I do this, but it's up to you!
7. Cook enough rice to have at least 2 - 3 cups of rice.
8. Serve one cup of red beans over 1/2 cup of rice.
Red beans freeze very well, so freeze the leftovers to enjoy later!