Monday Night Red Beans and Rice
Growing up, Monday nights were always red beans and rice nights, a tradition that carried over from New Orleans kitchens, where families made use of leftover Sunday ham bones to create a meal that simmered away while they tackled household chores.
I started making this dish for my own family years ago, and it quickly became a weeknight favorite. There’s just something about the smoky, savory aroma filling the house that makes everyone gather around the kitchen, eagerly waiting for the first bite. The best part? It’s budget-friendly, feeds a crowd, and gets even better as leftovers. My kids love it with extra hot sauce, and my husband swears it tastes just like the classic versions from Louisiana.
This recipe doesn’t cut corners on flavor, but it does make life easier. You can use canned beans if you’re in a pinch, and a slow cooker or Instant Pot can do the heavy lifting. Whether you serve it over fluffy rice with a drizzle of hot sauce or alongside cornbread for a full Southern experience, this dish is one you’ll want to make again and again.
Questions I Often Get Asked About This Recipe
Can I use canned beans instead of dried beans?
Yes! While dried beans provide a richer texture and flavor, canned beans can speed things up. Just drain, rinse, and reduce the cooking time accordingly.
What kind of sausage works best?
Andouille is the classic choice for authentic flavor, but smoked sausage or even kielbasa will work just fine.
Can I make this vegetarian?
Absolutely! Skip the sausage and ham bone, and use vegetable broth instead of chicken broth. Adding smoked paprika can help mimic that deep, smoky flavor.
How can I thicken the beans?
Mash some of the cooked beans against the side of the pot with a spoon or blend a small portion to create a thicker consistency.
What You Need to Make Monday Night Red Beans and Rice
Ingredients:
1 pound dried red beans (or 3 cans, drained and rinsed)
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 bay leaf
6 cups chicken broth or water
1 smoked ham hock or 1/2 pound smoked sausage, sliced
2 tablespoons hot sauce (plus more for serving)
4 cups cooked white rice
Chopped parsley for garnish (optional)
How to Make Monday Night Red Beans and Rice
Prepare the Beans: If using dried beans, soak them overnight, then drain and rinse. If using canned beans, skip this step.
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the Spices: Stir in salt, black pepper, smoked paprika, cayenne (if using), thyme, oregano, and bay leaf.
Simmer the Beans: Add the beans, broth (or water), and ham hock or sausage. Bring to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, stirring occasionally.
Thicken the Beans: Mash some beans against the side of the pot to create a creamier consistency. Remove the bay leaf and ham hock before serving.
Serve: Spoon the beans over cooked rice, garnish with parsley, and add a dash of hot sauce if desired.
Tips for Making the Best Monday Night Red Beans and Rice
Plan ahead: Soaking dried beans overnight speeds up cooking and improves texture.
Use a slow cooker: Let the beans cook on low for 8 hours for a hands-off approach.
Make it spicy: Add extra cayenne or hot sauce if you love a little heat.
Leftovers taste better: This dish is even more flavorful the next day!
Reader Reviews
⭐⭐⭐⭐⭐ “Absolutely loved this recipe! The flavors were incredible, and it reminded me of the red beans and rice I had in New Orleans.” – Sarah P.
⭐⭐⭐⭐ “Great weeknight meal. I used canned beans, and it still turned out delicious. Will make again!” – Mark T.
⭐⭐⭐⭐⭐ “My kids devoured it! I left out the cayenne for them and added it to my own bowl. Perfect comfort food.” – Lisa R.
⭐⭐⭐ “Tasty, but I think next time I’ll use a bit less salt. Otherwise, really good!” – Kevin J.
⭐⭐⭐⭐⭐ “Loved how easy this was to make. I used the slow cooker method, and it came out perfect!” – Amanda L.
Printable Recipe
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Monday Night Red Beans and Rice
A classic Louisiana dish, this Monday Night Red Beans and Rice is a rich, smoky, and satisfying meal that’s perfect for busy weeknights. Made with red beans, aromatic vegetables, and flavorful sausage, this dish is easy to prepare and packed with Southern comfort. Serve over fluffy white rice with a drizzle of hot sauce for the ultimate family dinner!
Ingredients
- 1 pound dried red beans (or 3 cans, drained and rinsed)
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1 bay leaf
- 6 cups chicken broth or water
- 1 smoked ham hock or 1/2 pound smoked sausage, sliced
- 2 tablespoons hot sauce (plus more for serving)
- 4 cups cooked white rice
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Beans: If using dried beans, soak them overnight, then drain and rinse. If using canned beans, skip this step.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add the Spices: Stir in salt, black pepper, smoked paprika, cayenne (if using), thyme, oregano, and bay leaf.
- Simmer the Beans: Add the beans, broth (or water), and ham hock or sausage. Bring to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, stirring occasionally.
- Thicken the Beans: Mash some beans against the side of the pot to create a creamier consistency. Remove the bay leaf and ham hock before serving.
- Serve: Spoon the beans over cooked rice, garnish with parsley, and add a dash of hot sauce if desired.
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