Red Beans and Rice on Monday

4.2 stars based on 9 votes.
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Red Beans and Rice on Monday


  • 1 pound dried red beans, sorted and rinsed
  • Water
  • 1/2 pound lean salt pork, bacon, or ham, diced
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • Hot cooked rice


Place beans in a large saucepan or Dutch oven and add enough water to cover beans by 1 to 2 inches; cover and soak overnight. Drain beans and cover with fresh water. Add salt pork and bring to a low boil; reduce heat to simmer, cover, and cook 15 minutes.

Meanwhile, heat oil in a medium skillet over medium heat; add onion and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and TABASCO® Sauce. Cover and simmer 1 1/2 to 1 3/4 hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.

Makes 8 servings.

Red beans and rice became a traditional dish on Mondays in New Orleans because it made use of the ham bone left over from Sunday dinner. Monday was typically wash day, and the beans could be simmered for a long time on the back of the stove while the laundry was being done.

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  • Name: Dustin
    Date: February 5th, 2016
    Great Recipe!! Add a little Tasso and Andouille and a couple of bay leaves for an extra special treat!
    5 Stars!!
  • Name: Nick
    Date: August 14th, 2014
    My wife and I had this dish at the Tabasco gift store back in 2009 (the day I proposed to her on the porch of the gift shop!) and we have been thinking about it ever since. Can't wait to make it for her on our anniversary.
  • Name: Kristine
    Date: August 23rd, 2013
    I had this at the tabasco gift shop yesterday with smoked sausage, it was amazing!!!