Red Beans & Rice

In New Orleans red beans and rice are traditionally eaten every Monday. This is because Monday is laundry day, so people would put their pot of beans on in the morning, knowing they would cook all day, with very little maintenance aside from a few periodic stirs, while they took care of their washing and other chores. If you have a dependable crock pot you could easily adapt this recipe for your Monday.


  • 2 1/2 pounds dry red beans, rinsed and cleaned
  • 1 smoked ham hock
  • 2 med. onions, diced
  • 2 med. peppers, diced
  • 8 ribs celery, diced
  • 1/2 gal. Chicken stock or broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1 gallon water
  • 2 ounces olive oil

In a large heavy gauge pot, heat the olive oil, add vegetables and ham hocks, cook for four to five minutes. Add chicken stock, water, spices, and beans. Bring pot to a boil, then turn down to a slow simmer. Cook, stirring occasionally for a couple of hours, or when the beans are to your liking. More spices can be added to your taste!