Monday (Wash Day) Supper
Although we don’t adhere to this rule much anymore, for centuries, Monday has traditionally been wash (laundry) day, and your grandmother probably remembers this. It was also common to make beans on Monday, because they were something you could get going in the morning so you wouldn’t have to mess with cooking supper after a long day of rubbing sheets and shirts against a washboard (so glad I’ll never have to do that!).
Whether or not I’ll be laundering anything today is uncertain, but I’ve got a batch of beans already simmering in the Crock -Pot. I love beans. Love, love, love them. I’m making pintos today. Even if you don’t stay home and do laundry all day on Monday, there’s still nothing like having supper already cooked when it’s time to eat. How do you make your beans? Anyone want to share their secret ingredient? Here’s how I make mine: (click “more” for recipe)
1 lb dried beans of your choice (red beans, pintos, and limas all work nicely with this recipe)
1 onion, chopped
8 c. liquid (I like to use a combination of broth, beer, and brewed coffee — coffee was my grandma’s secret ingredient. Use about one cup and it give the beans a rich flavor; they won’t taste like coffee at all. You can also use plain water, too.)
Tony Chachere’s Creole Seasoning
1/2 tsp. baking soda (This is Ruby’s trick for reducing the flatulence factor- seems to work)
browned sausage, ham, or salt pork (optional – these beans can be vegan, if you like)
- Sort and rinse beans. Let soak overnight.
- When you’re ready to cook, discard the soak water and rinse the beans again. Put them in a crock pot (you can also cook them over low heat on the stove).
- Add the liquid, the onion, the seasonings and the meat (if using). Sprinkle with the baking soda. Stir it up (little darlin’).
- Initially you will cook on high and reduce heat after a few hours. If cooking on the stove, bring to a boil before reducing heat. If you have a Crock Pot with only one setting, you will just have to check them periodically to make sure you don’t have a pot of mush.
- When the beans are cooked, you have the option of “creaming” them which means to mash some of them up real good so that the broth is thick and creamy. Or you can leave the broth clear- your choice!
The BIG ANNOUNCEMENT: The main reason I’m making beans today (besides the fact that I love them) is that I have a A LOT to do, more than normal. Why? Because in one month I am moving to Mexico for 2 and 1/2 months! We’ll be in Playa del Carmen from May to mid-July, housesitting! Now if you’ll excuse me, I need to go start packing….