This recipe is from our New Orleans Kitchen feature.
“Ain’t we lucky?” This is just one of the many Pableaux-isms that was celebrated at the memorial for photographer, culture bearer and food writer Pableaux Johnson. More than 500 people piled into the Hotel Peter and Paul church Feb. 22 to pay tribute to their friend, who passed at the age of 59 on Jan. 26.
Johnson was known for regularly dishing out his red beans to friends and strangers at his Uptown home and on the road. The menu was always the same, his red beans over rice with cornbread on the side. When everyone was done eating, he’d ask, “Hands for whiskey?” and dessert would be served. Cell phones and social media were banned from the table, which was a place for community, conversation, kindness and the taste of home. His red beans recipe was printed, along with a photo of his handsome, smiling face, on the prayer card handed out at the event.
The tradition of eating red beans on Monday goes way back. Sunday supper often included a ham, so the leftover hambone was in the pot, along with red beans and the holy trinity. For many New Orleans families, Monday was laundry day, giving the cook in the house the chance to get her chores done without worrying about supper, which was cooking slowly on the back of the stove all day long.
In her book “Gumbo Tales,” writer Sara Roahen, one of Johnson’s myriad friends, noted that for many invitees to his weekly suppers, this may have been their first red beans Monday ritual. “I don’t think it’s exaggerating to say that through the humble red bean, Pableaux single-handedly helped countless people begin to love living in this city.”
Red Beans and Rice
Johnson was known for regularly dishing out his red beans to friends and strangers at his Uptown home and on the road. The menu was always the same, his red beans over rice with cornbread on the side. When everyone was done eating, he’d ask, “Hands for whiskey?” and dessert would be served. Cell phones and social media were banned from the table, which was a place for community, conversation, kindness and the taste of home. His red beans recipe was printed, along with a photo of his handsome, smiling face, on the prayer card handed out at the event.
Ingredients
1 lb Camellia Brand Red Kidney Beans, soaked overnight
1 lb good smoked sausage, preferably andouille, sliced into coins
3 Tbsp vegetable oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 garlic, minced
Tony Chachere’s Creole Seasoning
Salt and pepper
1 Tbsp dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving
Directions
- Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
- Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
- Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
- Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
- Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
