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why red beans and rice on monday

Why Do We Eat Red Beans And Rice On Mondays? by October 30, 2017 12:31 PM
This morning my wife and I were watching Good Morning Acadiana when the school lunch menus came on. My wife made a comment about so many schools serving red beans and rice today, and I commented Well yeah, it s Monday. She looked at me like I was crazy. This made me think, why do we eat red beans and rice on Mondays? As I kid, I knew it was time to take a shower, settle down and get ready for school on Monday when I head my mom pouring the red beans in the pot to soak. We honestly probably ate red beans and rice every Monday for dinner when I was growing up. However, I never stopped to think about why red beans and Mondays are a thing until today. Back in the day, Mondays were traditionally known as wash days. the day when all of the family laundry was done. Doing all that laundry left little time to pay attention to cooking dinner.

Red beans and rice were a perfect solution. From Mondays used to be the traditional wash day of the week. Traditionally, women of the house would put on a pot of red beans to cook all day while they tended to the laundry, since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night s dinner. So, once I found this out, it raised two more questions. Why were Mondays wash days, and why did we eat ham on Sundays? Many years ago, a housewife s work was run on a pretty strict schedule. Each day of the week had a specific job assigned to it. From Monday, wash-day; Tuesday, ironing; Wednesday, mending; Thursday, upstairs cleaning; Friday, baking; Saturday, cleaning downstairs; Sunday, church. Downstairs cleaning was done on Saturday because Sunday afternoon was visiting day.

There s one question answered. So what about the whole eating ham on Sunday? Honestly, I ve been trying to get a decent answer on this but can t find anything that really explains it. If you know why, please let me know. century, Monday typically was laundry day. Without a washing machine, the lady of the house tended to every article of clothing by hand. That didnt leave much time for cooking, so dinner had to be something that required little attention. Enter the red kidney bean, brought to South Louisiana by those fleeing Haitis slave rebellion. After soaking the night before, the beans were set on the stove with the trinity, the quintessential Cajun cooking base of onions, bell peppers and celery. It also was traditional to throw in the Sunday dinners ham bone for flavor. Thats now often replaced with sausage to complete a comfort food familiar to all South Louisiana dinner tables.

Serve your red beans over white rice and offer hot sauce so guests can make it as spicy as theyd like. Here's your 1 large onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 1 pound andouille sausage, sliced Rinse beans, and then soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic and celery in olive oil for 3-4 minutes. Rinse beans and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley and Beazells. Bring to a boil, then reduce heat to medium-low. Simmer for 2. 5 hours. Stir sausage into beans and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover and simmer for 20 minutes.

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