Sother’s Monday Beans

Pair Sother Teague’s Monday Beans with New Orleans cocktails such as the Hurricane, Ramos Gin Fizz, Sazerac, and Vieux Carré!

Sother says: In New Orleans it’s common practice to eat red beans and rice on Mondays. The tradition began because in the past, Monday was the day that women would gather at the riverside to do laundry and share the week’s news and gossip. Putting a pot of beans on the stove to simmer before they left ensured a hearty meal for dinner. They’re typically made with red kidney beans, Trinity (celery, onion, and bell pepper) and plenty of spices all slowly cooked with some type of locally cured meat such as Tasso (Cajun spiced ham) or Andouille, a spicy sausage. I hope you enjoy this preparation, and feel free to eat it any day of the week!


  • 2 pounds dried red beans
  • 1 pound Andouille, sliced thick
  • 4 tablespoons olive oil
  • 6–8 garlic cloves, minced
  • 2 medium sweet onions, finely diced
  • 2 large ribs celery, finely diced
  • 2 medium green bell peppers, medium diced
  • 1 1/2 teaspoons black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teapoon smoked paprika
  • 4 bay leaves
  • 2 teaspoons dried basil
  • 1 teaspoon rubbed sage
  • 1 tablespoon coarse sea salt
  • Louisiana-style hot sauce to taste
  • 1 cup chopped fresh curly parsley
  • 1 bunch fresh green onions, chopped


  1. In a large pot, cover beans with cold water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
  2. In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp.
  3. Add remaining oil, then garlic and onions.
  4. Sauté over medium heat until onions become transparent and limp.
  5. Add celery and bell pepper and sauté for 5 minutes.
  6. Pour soaked beans and water into the pot and bring to a simmer.
  7. Add dried herbs and spices.
  8. Cook until beans are softened, about 1 1/2 to 2 hours. Taste and adjust seasonings.
  9. Fifteen minutes before serving, remove 1 cup of beans to a bowl and mash or purée them and stir back into the pot. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice with hot sauce.

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