New Orleans tradition customarily serves red beans and rice on Monday.
The practice is linked to the city’s historic laundry day. Families could put red beans on the stove to simmer while they handled washing, making the dish practical as well as filling. Leftover ham or a ham bone from Sunday dinner often supplied flavor.
The dish commonly combines red kidney beans, rice, onion, celery, bell pepper, and seasonings. Sausage may also be included, although recipes vary among households and restaurants.
Monday red beans and rice is a New Orleans custom rather than a universal rule for all soul food. The tradition is especially associated with Louisiana Creole cooking, where beans and rice became an important economical meal with African, European, and Caribbean influences.