The Best Louisiana Mondays Recipe You Can Make At Home
It’s best to prepare this dish a day ahead of time and let it chill in the fridge overnight. When you reheat the beans in the oven, they will absorb the flavors of the marinade and take on a creamy texture.
What is Louisiana Mondays White Beans
Cajun cuisine is known for its Louisiana Mondays White Beans. They are a great source of fiber and protein and have a wide range of applications. Additionally, they are rich providers of folate and vitamin B6, as well as iron, zinc, magnesium, and potassium, all of which are crucial for the development of strong bones.
1 lb. white beans (navy or cannellini)
2 ham hocks
You can use a smoked ham hock as a stand-in if ham hocks aren’t available at your neighborhood grocery shop.
White beans are frequently made in Louisiana using ham hocks, but they’re also common elsewhere in the nation. For taste, they are typically cooked with the beans. Boiling your own ham hock can give your white beans more flavor if you’re seeking for an alternate method of preparation and want anything other than simply basic cooking water!
1 onion, chopped
Beans with chopped onion added. This may be done either while they are soaking or after they have been cooked, but adding it while they are still cooking will make them more tender and delicious.
3 celery stalks, chopped
The celery stalks should be cut into 1-inch sections.
Two tablespoons of olive oil are added to a big pan that is already heated over medium heat.
When the mixture is heated, add the chopped celery, lower the heat, cover, and simmer for approximately 10 minutes, or until the celery is soft but not mushy.
If desired, add salt to taste.
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. smoked sausage (like Hillshire Farms), sliced into bite-sized pieces
1 bunch green onions, chopped, whites and greens divided
Combine the green onion whites, garlic powder, salt, and pepper in a medium bowl. To create a paste, thoroughly combine the olive oil.
Drain and rinse 1 can of white beans to prepare them (this recipe will work with any kind of white bean you have on hand). Over medium heat, add to a sizable saute pan with 2 tablespoons of broth or water (beef or vegetable). Stirring periodically, cook for about 5 minutes or until well heated. Remove from fire and stir in 34 cup finely chopped fresh basil leaves (dried basil may be be used if fresh is not available). Add salt and pepper to taste.
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 beans will be ripe and prepared for cooking the next day. Additionally, they will be simpler to absorb. This recipe yields a large amount of food, so if you don’t have time to finish it all at once (or if you’re forgetful like me and frequently forget leftovers), I suggest making it a day in advance and storing it in the refrigerator overnight before cooking.
It’s recommended to prepare this dish a day in advance and chill it overnight.
