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Happy Cooking on Q day! Today we’re talking all about comfort food, and so in honor of that, I thought I'd share one of my favorites--a Red Beans and Rice recipe. But don't tell any of my New Orleans relatives I'm sharing it on a Wednesday...this is strictly a Monday meal!

Seems odd, right? But the recipe has its background in a New Orleans tradition. On Sundays in the Crescent City, ham was a traditional meal. Monday was traditionally laundry day. So a pot of red beans could sit simmering with the ham hocks while the clothes were being tended to! To this day most local restaurants serve red beans as their Monday Special. And I've taken that tradition with me all the way up to Pennsylvania. Here's my take on the Big Easy Monday Must-Have!

New Orleans-Style Red Beans and Rice

Ingredients:

1 lb dry kidney beans, rinsed and picked over, soaked at least 8 hours

2 quarts water or chicken stock

1 ham bone

1 bay leaf

1/4 cup cooking oil

1-1/2 cup onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

2 tsp garlic, minced

1/2 tsp thyme

1/2 tsp sage

1 tsp oregano

1 tsp black pepper

1 tsp white pepper

1/2 tsp cayenne (back off a little if heat isn't your thing!)

Salt, to taste

cooked rice and French or Italian bread for serving

Directions:

1. Heat the pre-soaked beans in the water or stock with the ham bone and bay leaf to boiling, then bring down to a simmer.

2. In the meantime, place a large skillet over medium heat and add the oil and veggies, sauté until tender. Add all the seasonings except for the salt, and sauté a few minutes longer.

3. Add the veggie mixture to the beans, add salt to taste, and simmer (here's where the laundry got done!) until they are tender.

4. Serve over hot rice and with sliced French or Italian bread.

Hope you like!! Be sure to check out my collection on toGather of some of my favorite recipes and the tools that help me make kitchen time stress free And you can always find me on Facebook!

Jennifer