How to Make the Best Louisiana Mondays Beans.
This recipe is best made a day ahead of time and allowed to sit in the fridge overnight. The beans will soak up the flavors of the marinade, and their texture will become creamy when you reheat them in the oven.
What is Louisiana Mondays White Beans
Louisiana Mondays White Beans are a Cajun staple. They can be used in many different ways, and they’re an excellent source of fiber and protein. They’re also good sources of iron, zinc, magnesium and potassium—which is important because these minerals help build strong bones—as well as folate and vitamin B6.
1 lb. white beans (navy or cannellini)
- 1 lb. white beans (navy or cannellini)
- 2 Tbsp. olive oil, divided
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 tsp. smoked paprika powder or regular paprika powder Seasoning blend of your choice (see notes below)
2 ham hocks
If you can’t find ham hocks at your local grocery store, you can substitute with a smoked ham hock.
In Louisiana, ham hocks are often used in the preparation of white beans, but they’re also popular in other parts of the country. They’re usually boiled along with the beans to give them flavor. If you’re looking for an alternative way to cook your white beans—and want something that’s more than just plain cooking water—boiling your own ham hock will give them extra flavor!
1 onion, chopped
Add chopped onion to your beans. This can be done while they’re soaking or after they’ve been cooked, but adding it during the cooking process will soften and sweeten them more.
3 celery stalks, chopped
- Cut the celery stalks into 1-inch pieces.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil to coat. Once hot, add the chopped celery, reduce the heat to low, cover and cook for about 10 minutes until tender but not mushy.
- Add salt to taste if desired
2 Tbsp. garlic, minced
The garlic is a strong flavor, so you’ll want to add it in small amounts at first.
1 lb. kielbasa, sliced into bite-sized pieces (or andouille sausage)
- 1 lb. kielbasa, sliced into bite-sized pieces (or andouille sausage)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp. bacon drippings (bacon grease)
1 lb. smoked sausage (like Hillshire Farms), sliced into bite-sized pieces
- 1 lb. smoked sausage (like Hillshire Farms), sliced into bite-sized pieces
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups water or chicken broth
- 2 bay leaves
1 bunch green onions, chopped, whites and greens divided
In a medium-sized bowl, combine the green onion whites, garlic powder, salt and pepper. Add the olive oil and mix thoroughly to form a paste.
To prepare your beans: Rinse and drain 1 can of white beans (this recipe will work with any kind of white bean you have on hand). Add to large saute pan over medium heat with 2 tablespoons water or broth (beef or vegetable). Cook until warmed through (about 5 minutes) while stirring occasionally. Remove from heat and add in ¾ cup fresh basil leaves that have been chopped into small pieces (you can also use dried basil if fresh isn’t available). Season with salt & pepper as needed.
¼ cup parsley, chopped
- ¼ cup parsley, chopped
Parsley is a common ingredient in Louisiana cooking. It’s used both as a garnish and to season dishes.
salt & black pepper to taste
When you’re making a dish that needs to be seasoned to taste, it’s really helpful to know what the right amount of seasoning is. So, before you start cooking:
- Add salt and pepper to taste.
This recipe is best made a day ahead of time and allowed to sit in the fridge overnight
The next day, the beans will be plump and ready to cook. They’ll also be more easily digested. This recipe makes a lot of food, so if you don’t have time to eat it all right away (or if you’re like me and tend to forget leftovers), I recommend making this recipe a day ahead of time and letting it sit in the fridge overnight before cooking.
This recipe makes about six servings
This dish is best served with cornbread, though you can also serve it with rice or potatoes. I like to serve these beans with crusty bread or cornbread for soaking up all of the delicious juices. The flavor improves and the consistency becomes thicker.
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