Chef John Fuller's Red Beans and Rice: A Classic New Orleans Tradition

There are few dishes as synonymous with New Orleans as Red Beans and Rice. This simple, flavorful meal is packed with history, community, and comfort — just the kind of food that warms both the body and the soul. Chef John Fuller, with over 30 years of culinary experience, has crafted his own take on this beloved Southern classic. But before we dive into the recipe, let's take a little journey into why Mondays in New Orleans are often referred to as "Wash Day."

Why Mondays are "Wash Day" in New Orleans

Traditionally, Mondays were the designated laundry day for families in New Orleans. Long before the days of electric washers and dryers, laundry was a backbreaking, all-day event. Women would gather around large metal tubs, scrubbing clothes by hand on washboards, sometimes with hot, soapy water boiling away over open fires. This labor-intensive task left little time or energy for preparing an elaborate meal.

Enter Red Beans and Rice.

This dish became the perfect solution for "Wash Day" because of its simplicity and slow-cooking process. The beans could simmer away on the stove for hours with minimal attention, making it the ideal meal to cook while tending to laundry. Families would often throw in leftover ham bones or sausages from Sunday dinner, letting the flavors build throughout the day. And by the time the laundry was done, a hot, comforting meal was ready for the whole family to enjoy.

Over time, this tradition became deeply ingrained in New Orleans culture, with Red Beans and Rice on Mondays becoming a staple meal for many households. It wasn’t just about convenience anymore — it became a communal experience, where neighbors would often invite each other over, strengthening the bonds of community.

Chef John Fuller's Red Beans and Rice Recipe

Ingredients:

• 2 lbs dry red beans

• 1 lb thick-cut smoked bacon

• 1 yellow onion

• 1 green bell pepper

• 1 red bell pepper

• 1 orange or yellow bell pepper

• 2 lbs smoked or andouille sausage

• 2 smoked ham hocks

• Chicken stock

• Salt, pepper, Cajun seasoning blend

• Cayenne pepper and white wine (optional)

Directions:

1. Soak the beans:

   • Start by soaking your red beans overnight in water. The next day, discard the soaking water and rinse the beans thoroughly.

2. Prep the veggies:

   • Dice your onion and bell peppers and set them aside.

3. Render the bacon:

   • Cut your bacon into small lardons (strips) and heat a heavy-bottomed stock pot over medium heat. Add the bacon and cook until most of the fat has rendered out and the bacon is almost crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

4. Sweat the veggies:

   • Using the bacon fat, add the diced onions and bell peppers to the pot. Cook for about 5 minutes, allowing the veggies to sweat and soften. (At this point, if you're feeling adventurous, you can deglaze the pot with a splash of dry white wine for added depth of flavor.)

5. Add the beans and stock:

   • Add your soaked beans to the pot and give them a good stir. Then, pour in enough chicken stock to cover the beans by about two inches. Turn the heat to medium-high and bring the pot to a rolling simmer, stirring occasionally. Let this simmer for about an hour, adding more stock as needed to keep the beans covered.

6. Add the ham hocks:

   • After the beans have simmered for an hour, toss in the smoked ham hocks and continue to simmer for another 30 minutes, stirring and adding stock as needed.

7. Add the sausage:

   • Slice your smoked or andouille sausage into your preferred size and add it to the pot. The sausage will lend its smoky flavor to the dish as it continues to cook.

8. Season to taste:

   • Now’s the time to taste your beans. Add your seasonings — Chef John recommends a Cajun blend, salt, pepper, and a pinch of cayenne for a bit of heat. Let everything simmer for another 20 minutes, then taste again to ensure the beans are tender and the flavors are balanced.

9. Finish the dish:

   • Remove the ham hocks from the pot and shred any remaining meat off the bones. Return the meat to the beans, along with the crispy bacon you set aside earlier. Stir everything together and give it one last taste for seasoning.

10. Serve and enjoy:

    • Serve your red beans in a bowl with your choice of toppings (some folks like a little hot sauce or green onions), or pour it over some Cajun rice. Then, sit back and enjoy this flavorful creation!

Final Thoughts

There’s a reason why Red Beans and Rice has stood the test of time in New Orleans. It’s not just a meal — it’s a reflection of the city’s culture, resilience, and love for shared experiences. And now, thanks to Chef John’s recipe, you can bring a little bit of that tradition into your own kitchen.

So, whether you’re cooking for your family on a busy Monday or just looking for some comfort food with history, give this recipe a try. Who knows? It might just become a weekly staple in your household too!

Bon appétit! Image Credit: All images are the property of Live Out Loud Branding. A special usage license is granted to Chef John Fuller. Unauthorized use is prohibited.