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Entrees

Pableaux's Monday Night Red Beans

Pableaux Johnson / February 16, 2017

Red beans and rice is a Monday night tradition in New Orleans, and it's hard to think of a dish that's more satisfying. Food writer and photographer Pableaux Johnson has been cooking this recipe for years and serves it with rice and a skillet full of cornbread.

Red beans and rice in a Lodge Cast Iron Dutch oven

Prep Time

15 minutes

Cook Time

1.5-2 hours

Servings

8-10

Ingredients

  • 1 pound Camellia red beans, soaked
  • 1 pounds good smoked sausage, preferably andouille, sliced into coins
  • 3 tablespoons oil
  • 2 medium onions, chopped
  • 1 rib celery, chopped
  • 1 bell pepper, chopped
  • 6 to 8 cloves garlic, minced
  • Tony Chachere’s Creole Seasoning
  • salt and pepper
  • 1 tablespoon dried basil
  • pinch of rubbed sage
  • 3 bay leaves
  • hot sauce
  • 1 bunch green onions, chopped
  • 1 bunch flat-leaf parsley, minced
  • cooked rice for serving
 

 

Red beans and rice in a Lodge Cast Iron Dutch oven

Preparation

  1. Heat oil in a cast iron Dutch oven
  2. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. 
  3. Add onions and season with lots of Tony Chachere's Creole Seasoning, salt and pepper. Cook onions over medium heat, stirring frequently, until well browned.  
  4. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
  5. Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water.  Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well. 
  6. Bring mixture to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. 
  7. When beans are tender, mash some with a potato masher until the mixture looks creamy. Stir in the chopped green onions and almost all of the parsley, reserving some parsley for diners to add at the table. Season well with hot sauce.
  8. Serve hot with cooked white rice, the extra parsley and more hot sauce.
 
Pableaux Johnson

Contributed By

Pableaux Johnson

Pableaux Johnson is a New Orleans-based photographer and food writer who makes red beans and rice every Monday. In 2016, he took his recipe on the road, making red beans for communities around the country in the Red Beans Road Show.

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Pableaux's Monday Night Red Beans

By Pableaux Johnson

Prep Time: 15 minutes

Cook Time: 1.5-2 hours

Servings: 8-10

Ingredients

  • 1 pound Camellia red beans, soaked
  • 1 pounds good smoked sausage, preferably andouille, sliced into coins
  • 3 tablespoons oil
  • 2 medium onions, chopped
  • 1 rib celery, chopped
  • 1 bell pepper, chopped
  • 6 to 8 cloves garlic, minced
  • Tony Chachere’s Creole Seasoning
  • salt and pepper
  • 1 tablespoon dried basil
  • pinch of rubbed sage
  • 3 bay leaves
  • hot sauce
  • 1 bunch green onions, chopped
  • 1 bunch flat-leaf parsley, minced
  • cooked rice for serving
 

 

Pableaux's Monday Night Red Beans

Preparation

  1. Heat oil in a cast iron Dutch oven
  2. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. 
  3. Add onions and season with lots of Tony Chachere's Creole Seasoning, salt and pepper. Cook onions over medium heat, stirring frequently, until well browned.  
  4. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
  5. Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water.  Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well. 
  6. Bring mixture to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. 
  7. When beans are tender, mash some with a potato masher until the mixture looks creamy. Stir in the chopped green onions and almost all of the parsley, reserving some parsley for diners to add at the table. Season well with hot sauce.
  8. Serve hot with cooked white rice, the extra parsley and more hot sauce.
 

Recipe by Pableaux Johnson for Lodge Cast Iron at http://www.lodgemfg.com/recipe/pableauxs-monday-night-red-beans