Red Beans and Rice: 19 Cozy Monday Suppers From the Dish Louis Armstrong Loved Most

Red beans and rice is one of the cheapest, coziest dinners in America, and it was the favorite dish of one of the greatest musicians who ever lived. Louis Armstrong grew up in New Orleans, and he loved this humble Monday supper so much that he sometimes signed his letters with a playful nod to it. A recording of his 1971 show at the National Press Club was even released with the title Red Beans and Rice-ly Yours. Below are the classic pot, smart shortcuts and the sides that make it a meal..

Louis Armstrong’s Favorite: Red Beans and Rice

Louis Armstrong could have signed his letters any way he liked. Sometimes he chose Red Beans and Ricely Yours. That is how much one humble New Orleans pot meant to him. After one creamy, smoky bowl, you will understand why. Here is a simple weeknight version to start with..

You will need: 2 cans (15 oz each) red kidney beans with their liquid, 8 oz smoked sausage (sliced), 1 small onion, 1/2 green bell pepper, 1 celery rib (all chopped), 2 cloves garlic, 1 bay leaf, 1/2 tsp thyme, 1/4 tsp cayenne, 1 cup water, 1 tbsp butter, cooked rice, green onions.

How to make it: 1. Brown the sausage in a heavy pot. 2. Add the onion, pepper, celery and garlic and cook 5 minutes. 3. Stir in the beans with their liquid, water, bay leaf, thyme and cayenne. 4. Simmer 25 minutes, stirring often. 5. Mash some of the beans and stir in the butter. 6. Serve over rice with green onions.

Satchmo’s Favorite: Classic Red Beans and Rice

This is the pot that made a jazz legend smile. Small red beans simmer for hours with the holy trinity of onion, celery and bell pepper, plus smoked sausage and a ham hock, until some beans break down and turn the whole pot creamy. Spoon it over fluffy white rice and add a few shakes of hot sauce. It costs only a few dollars to feed a whole family. How do you like yours: thick or soupy?

You will need: 1 lb dried small red beans (soaked overnight), 1 lb smoked sausage (sliced), 1 smoked ham hock, 1 onion, 1 green bell pepper, 3 celery ribs (all chopped), 4 cloves garlic, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp cayenne, 8 cups water or stock, 2 tbsp butter, salt, green onions, cooked white rice.

How to make it: 1. Brown the sausage in a big pot and set aside. 2. Cook the onion, pepper, celery and garlic in the fat for 8 minutes. 3. Add the drained beans, ham hock, bay leaves, thyme, cayenne and water. 4. Simmer gently for 2 to 3 hours, stirring now and then. 5. Mash some beans against the side of the pot to make it creamy, return the sausage and stir in the butter. 6. Season with salt and serve over rice with green onions.

Why Red Beans and Rice Is a Monday Tradition

In New Orleans, Monday was wash day. Before washing machines, laundry took all day, so cooks put a pot of beans on the stove in the morning with Sunday’s leftover ham bone and let it simmer while they scrubbed. By supper it was ready, with almost no work. Many restaurants and families still serve red beans and rice every Monday. Want to start a Monday tradition at your house?

You will need: 1 lb dried small red or kidney beans, 8 cups cold water for soaking, 1 tbsp salt (optional, for a brined soak), a large bowl or pot, a colander.

How to make it: 1. Spread the beans on a tray and pick out any small stones or broken beans. 2. Rinse them well in a colander. 3. Put them in a big bowl and cover with the cold water and salt. 4. Soak 8 hours or overnight at room temperature. 5. Drain and rinse before cooking. 6. Short on time? Boil them 2 minutes, cover and let sit 1 hour, then drain.

Red Beans and Rice With Smoked Andouille

Andouille is a spicy, smoky Louisiana sausage, and it gives red beans and rice a deep, bold flavor. Brown the slices well before they go into the pot, because those crispy edges add a lot of taste. If you cannot find andouille, any good smoked sausage or kielbasa works fine. It is the version most restaurants in Louisiana serve. Spicy or mild sausage for you?

You will need: 1 lb andouille sausage (sliced into coins), 1 lb dried red beans (soaked), 1 onion, 1 bell pepper, 2 celery ribs (chopped), 3 cloves garlic, 1 tsp Cajun seasoning, 1 tsp smoked paprika, 2 bay leaves, 8 cups chicken stock, salt, cooked rice.

How to make it: 1. Brown the andouille coins in a heavy pot until crisp on both sides. 2. Remove half for topping. 3. Add the vegetables and garlic to the pot and cook 6 minutes. 4. Add the beans, seasonings, bay leaves and stock. 5. Simmer 2 1/2 hours until the beans are creamy, mashing some at the end. 6. Serve over rice topped with the crispy sausage.

Red Beans and Rice With the Holiday Ham Bone

Do not throw out that ham bone after Easter or Christmas dinner. It is the old-school secret to the best red beans and rice. The bone and the bits of meat still on it give the beans a deep, smoky flavor as they simmer. Freeze the bone in a bag until Monday comes around. It turns one holiday meal into a second cheap dinner for the whole family.

You will need: 1 leftover ham bone with some meat, 1 lb dried red beans (soaked), 1 onion, 1 green pepper, 2 celery ribs, 4 cloves garlic, 2 bay leaves, 1 tsp thyme, 1/2 tsp black pepper, 1/4 tsp cayenne, 10 cups water, 1 cup diced leftover ham, cooked rice.

How to make it: 1. Put the ham bone, beans and water in a large pot. 2. Add the chopped vegetables, garlic, bay leaves and spices. 3. Simmer, partly covered, for 2 1/2 to 3 hours. 4. Lift out the bone, pull off any meat and return it to the pot. 5. Stir in the diced ham and mash some beans to thicken. 6. Taste for salt and serve over rice.

Slow Cooker Version for Busy Days

This might be the easiest way to make it. Everything goes into the slow cooker in the morning, and you come home to creamy beans that taste like they took all day, because they did. You can even skip the soaking if you cook them on low for 9 to 10 hours. Just cook the rice right before dinner. It is a perfect busy weekday version of red beans and rice.

You will need: 1 lb dried red beans (rinsed), 1 lb smoked sausage (sliced), 1 onion, 1 bell pepper, 3 celery ribs (chopped), 4 cloves garlic, 1 tsp Cajun seasoning, 1 tsp thyme, 2 bay leaves, 7 cups chicken broth, 2 tbsp butter, salt, cooked rice.

How to make it: 1. Add the beans, sausage, vegetables, garlic, seasonings and bay leaves to the slow cooker. 2. Pour in the broth. 3. Cook on LOW 8 to 10 hours or HIGH 5 to 6 hours until the beans are very tender. 4. Remove the bay leaves. 5. Mash about a cup of beans and stir in the butter for a creamy finish. 6. Season with salt and serve over rice.

Pressure Cooker Red Beans, No Soaking Needed

Forgot to soak the beans? A pressure cooker saves the day. Dry red beans become creamy in about 45 minutes under pressure, so you can decide on red beans and rice at 5 o’clock and still eat by 6:30. Brown the sausage first using the saute setting for the best flavor. Have you tried beans in a pressure cooker yet?

You will need: 1 lb dried red beans (rinsed, not soaked), 12 oz smoked sausage (sliced), 1 onion, 1 bell pepper, 2 celery ribs, 3 cloves garlic, 1 tsp Cajun seasoning, 1 tsp thyme, 2 bay leaves, 6 cups broth, salt, cooked rice.

How to make it: 1. Brown the sausage on the saute setting and set aside. 2. Saute the vegetables and garlic for 4 minutes. 3. Add the beans, seasonings, bay leaves and broth and stir, scraping the bottom. 4. Pressure cook on high for 45 minutes, then let it release naturally for 20 minutes. 5. Stir in the sausage and mash some beans. 6. Simmer on saute for 10 minutes to thicken and serve over rice.

30-Minute Version With Canned Beans

When you need dinner fast, canned kidney beans are your friend. Simmer them with sausage, the trinity and a little broth, then mash some to make it creamy. It is not quite the all-day pot, but it gets surprisingly close, and it is ready in half an hour. This weeknight version of red beans and rice costs less than takeout. Would your family know it came from a can?

You will need: 2 cans (15 oz each) red kidney beans (drained and rinsed), 12 oz smoked sausage (sliced), 1 small onion, 1/2 bell pepper, 1 celery rib (chopped), 2 cloves garlic, 1 tsp Cajun seasoning, 1/2 tsp thyme, 1 1/2 cups chicken broth, 1 tbsp butter, cooked rice.

How to make it: 1. Brown the sausage in a deep skillet. 2. Add the onion, pepper, celery and garlic and cook 5 minutes. 3. Stir in the beans, seasoning, thyme and broth. 4. Simmer 15 minutes, mashing about a third of the beans. 5. Stir in the butter until glossy. 6. Serve over rice.

Vegetarian Red Beans and Rice With Smoked Paprika

You do not need meat to get that smoky flavor. Smoked paprika and a little liquid smoke or chipotle do the job, and a spoon of butter or olive oil at the end makes it rich. In India, a similar dish called rajma chawal, red kidney beans in spiced gravy with rice, is a beloved comfort food. This meatless pot is perfect for Lent or for vegetarian guests. Would you try it?

You will need: 1 lb dried red kidney beans (soaked), 1 onion, 1 bell pepper, 3 celery ribs, 4 cloves garlic, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp thyme, 1/4 tsp cayenne, 2 bay leaves, 8 cups vegetable broth, 3 tbsp olive oil or butter, salt, cooked rice.

How to make it: 1. Cook the onion, pepper and celery in the oil for 8 minutes. 2. Add the garlic, paprika, cumin, thyme and cayenne and stir 1 minute. 3. Add the beans, bay leaves and broth. 4. Simmer 2 hours until creamy, adding water if needed. 5. Mash some beans and season well with salt. 6. Serve over rice with sliced onion and hot sauce.

Make It a Soup

Thin the pot with extra broth and you have a hearty soup that warms you right up on a cold night. Cook the rice right in the soup so it soaks up all that smoky flavor. It is a great way to stretch leftovers into a second meal, and it is perfect for a thermos lunch. Crusty bread or cornbread on the side? For more cheap and cozy pots, try these old-fashioned bean soup recipes that stretch a dollar.

You will need: 4 cups leftover red beans (or 2 cans kidney beans), 8 oz smoked sausage (sliced), 1 onion, 2 celery ribs, 1 carrot (diced), 2 cloves garlic, 6 cups chicken broth, 1/2 cup uncooked long-grain rice, 1 tsp Cajun seasoning, 2 cups chopped greens (optional), salt.

How to make it: 1. Brown the sausage in a soup pot. 2. Add the onion, celery, carrot and garlic and cook 5 minutes. 3. Add the beans, broth and seasoning and bring to a boil. 4. Stir in the rice, cover and simmer 18 minutes. 5. Add the greens for the last 3 minutes. 6. Season with salt and serve with bread.

Cheesy Casserole Bake

Here is a family-friendly bake that kids love. Cooked rice, red beans and sausage get mixed together, spooned into a dish and topped with a blanket of melted cheddar. It is a smart way to use leftovers, and it is easy to carry to potlucks. Make it ahead and bake it right before dinner. Cheddar or pepper jack on top?

You will need: 4 cups cooked rice, 3 cups thick red beans (or 2 cans drained kidney beans), 12 oz smoked sausage (sliced and browned), 1 can (10 oz) diced tomatoes with green chiles, 1 tsp Cajun seasoning, 2 cups shredded cheddar, 3 green onions (sliced).

How to make it: 1. Heat the oven to 375 F and grease a 9×13 dish. 2. Mix the rice, beans, sausage, tomatoes and seasoning. 3. Stir in 1 cup of the cheese. 4. Spread in the dish. 5. Top with the rest of the cheese. 6. Bake 25 minutes until bubbly, then add green onions.

Stuffed Bell Peppers

Stuff leftover red beans and rice into bell peppers and you get a whole new dinner. Each pepper is its own little bowl, and the peppers soften and sweeten in the oven. Add a little cheese on top or keep them simple. It is a colorful way to serve the classic, and it looks great on a plate. Green, red or yellow peppers?

You will need: 6 large bell peppers, 3 cups red beans and rice (leftover or fresh), 6 oz smoked sausage (diced and browned), 1 cup tomato sauce, 1 tsp Cajun seasoning, 1 cup shredded Monterey Jack, chopped parsley.

How to make it: 1. Heat the oven to 375 F. 2. Cut the tops off the peppers and remove the seeds. 3. Mix the red beans and rice, sausage, half the tomato sauce and the seasoning. 4. Fill the peppers and stand them in a baking dish. 5. Spoon the rest of the sauce around them, cover with foil and bake 35 minutes. 6. Add the cheese and bake 10 minutes more.

Lighter Red Beans and Rice With Turkey Sausage

Want a lighter bowl? Swap in turkey sausage and serve the beans over brown rice. You still get all the smoky, creamy comfort with less fat, and the fiber in beans may help you feel full longer. Add extra celery and peppers to bulk it up. It is a smart choice for busy weeknights in January too. Would you make the switch?

You will need: 1 lb dried red beans (soaked), 12 oz smoked turkey sausage (sliced), 1 onion, 1 bell pepper, 3 celery ribs, 3 cloves garlic, 1 tsp smoked paprika, 1 tsp thyme, 2 bay leaves, 7 cups low-sodium broth, 1 tbsp olive oil, cooked brown rice, parsley.

How to make it: 1. Brown the turkey sausage in the oil and set aside. 2. Cook the vegetables and garlic for 6 minutes. 3. Add the beans, spices, bay leaves and broth. 4. Simmer 2 hours until creamy. 5. Mash some beans and return the sausage. 6. Serve over brown rice with parsley.

Grab-and-Go Burritos

Leftover red beans and rice make a fantastic burrito filling. Wrap it in a warm tortilla with cheese, a little salsa and some crunchy lettuce, then toast it in a skillet until golden. These freeze well too, so make a batch for quick lunches. It is a fun way to turn a New Orleans classic into grab-and-go food. What would you add to yours?

You will need: 8 large flour tortillas, 4 cups red beans and rice, 2 cups shredded cheddar or pepper jack, 1 cup salsa, 2 cups shredded lettuce, 1/2 cup sour cream, hot sauce, 1 tbsp oil.

How to make it: 1. Warm the red beans and rice. 2. Warm the tortillas so they fold easily. 3. Spoon 1/2 cup filling in the center of each tortilla. 4. Top with cheese, salsa and lettuce. 5. Fold in the sides and roll up tightly. 6. Toast seam side down in a lightly oiled skillet until golden on both sides.

Crispy Leftover Fritters

These crispy patties are one of the best ways to use up leftovers. Mash the cold red beans and rice with an egg and some breadcrumbs, shape them into little cakes and pan fry them until golden. Serve them with a creamy remoulade for dipping. They make a great appetizer for a football Sunday or a fun lunch. Dip or no dip?

You will need: 3 cups cold leftover red beans and rice, 1 egg, 1/2 cup breadcrumbs, 2 green onions (sliced), 1/2 tsp Cajun seasoning, oil for frying. Remoulade: 1/2 cup mayonnaise, 1 tbsp Creole mustard, 1 tsp hot sauce, 1 tsp lemon juice.

How to make it: 1. Mash the red beans and rice lightly with a fork. 2. Mix in the egg, breadcrumbs, green onions and seasoning. 3. Shape into 10 small patties and chill 20 minutes. 4. Heat a thin layer of oil in a skillet over medium heat. 5. Fry the patties 3 to 4 minutes per side until crisp. 6. Stir the remoulade ingredients together and serve on the side.

The Best Side: Skillet Cornbread

No bowl of red beans and rice feels complete without a wedge of cornbread to sop up the creamy beans. A hot cast iron skillet gives it a crunchy golden crust. This Southern style recipe is only lightly sweet, but you can add a spoon of honey if your family likes it sweeter. Sweet cornbread or savory cornbread?

You will need: 1 1/2 cups cornmeal, 1/2 cup flour, 1 tbsp sugar (optional), 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 1/2 cups buttermilk, 2 eggs, 4 tbsp butter (melted), plus 1 tbsp for the skillet.

How to make it: 1. Put a 10 inch cast iron skillet in the oven and heat it to 425 F. 2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. 3. Whisk the buttermilk, eggs and melted butter, then stir into the dry mix. 4. Carefully add 1 tbsp butter to the hot skillet and swirl. 5. Pour in the batter. 6. Bake 20 minutes until golden and serve warm with butter.

Hot Sauce and Pickled Onions on the Side

In New Orleans, every table has a bottle of hot sauce for the beans. You can also make a quick homemade pepper sauce and a jar of tangy pickled red onions in minutes. The sharp, bright flavors cut through the creamy beans and make each bite pop. Set both out with your red beans and rice and let everyone add their own. How much heat do you like? A) None B) A few drops C) Lots D) Bring the whole bottle

You will need: Pepper sauce: 6 red Fresno or cayenne peppers, 2 cloves garlic, 1/2 cup white vinegar, 1/2 tsp salt. Pickled onions: 1 red onion (thinly sliced), 1/2 cup cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt.

How to make it: 1. Stem the peppers and blend with the garlic, vinegar and salt until smooth. 2. Simmer 5 minutes, cool and pour into a jar. 3. Pack the sliced onion into a clean jar. 4. Heat the vinegar, water, sugar and salt until dissolved. 5. Pour over the onions and cool 30 minutes. 6. Keep both in the fridge for up to 2 weeks.

Southern Collard Greens on the Side

A pot of slow-simmered collard greens is a classic partner for red beans and rice, especially on a cold night. The greens cook down with smoked meat, onion and a splash of vinegar until they are silky and full of flavor. Save the cooking liquid, called pot likker, for dunking cornbread. It rounds out the meal with something green. Do you like your greens with vinegar or without?

You will need: 2 large bunches collard greens (washed, stems removed, chopped), 1 smoked turkey wing or ham hock, 1 onion (chopped), 3 cloves garlic, 4 cups chicken broth, 1 tbsp cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, salt.

How to make it: 1. Simmer the smoked meat in the broth for 30 minutes. 2. Add the onion and garlic. 3. Add the greens a handful at a time, letting them wilt. 4. Stir in the vinegar, sugar and pepper flakes. 5. Simmer 45 minutes to 1 hour until very tender. 6. Pull the meat off the bone, return it to the pot and season with salt.

Make-Ahead Red Beans and Rice for the Week

Red beans taste even better the next day, so make a big pot on Sunday or Monday and enjoy it all week. Freeze extra beans flat in bags for quick dinners later. Louis Armstrong loved this dish so much that he sometimes signed his letters Red Beans and Ricely Yours, according to the Louis Armstrong House Museum. Make a pot this week and see why. Is this going on your Monday menu?

You will need: 1 big pot of red beans, cooked rice, glass meal prep containers, freezer bags, a little extra broth for reheating.

How to make it: 1. Cool the beans and rice within 2 hours of cooking. 2. Store the beans and rice in separate containers in the fridge for up to 4 days. 3. Freeze the beans flat in bags for up to 3 months. 4. Thaw overnight in the fridge. 5. Reheat on the stove with a splash of broth, since the beans thicken as they sit. 6. Serve over fresh hot rice.