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Cajun Red Beans Rice

Featured in Rice & Grains That Never Disappoint.

Taste the soul of New Orleans with these slow-cooked Cajun beans served over rice. It’s all about the smoky meat trio - bacon, ham, and andouille - paired with the holy trinity of veggies. Yes, it takes some patience (including soaking those beans overnight), but the melt-in-your-mouth creaminess is more than worth it. The flavor deepens with time, making it perfect for meal preppers, plus it freezes like a charm for up to half a year.
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Updated on Thu, 03 Apr 2025 23:34:26 GMT
Hearty Cajun Louisiana Beans and Rice Pin it
Hearty Cajun Louisiana Beans and Rice | cookbybook.com

The soul of New Orleans shines through in this genuine red beans and rice dish, where velvety beans gently cook with flavorful meats for a meal that's both modest and incredible. This beloved Monday custom turns basic items into something downright enchanting through unhurried cooking and thoughtful flavoring.

Being raised in Louisiana showed me that red beans and rice isn't just food - it's a weekly custom. The trick is letting those beans cook until they make their own smooth sauce, made richer by smoky meats and fragrant veggies.

Key Ingredients

  • Dried Red Kidney Beans: Don't ever use canned
  • Andouille Sausage: Gives that true flavor
  • Holy Trinity: Onions, celery, green pepper

Step-By-Step Guide

Bean Preparation (12 hours):
Check beans for stones. Wash them well. Put in cold water. Let sit overnight. Drain and wash again.
Meat and Vegetable Base (20 minutes):
Cook bacon till crisp. Cook andouille in the bacon grease. Cook trinity until tender. Toss in garlic last. Set meats aside.
Slow Cooking Process (2.5 hours):
Put meats back in pot. Add your soaked beans. Pour in stock. Keep at low bubble. Stir now and then. Cook until creamy.
Final Development:
Mash some beans on side of pot. Taste and add salt if needed. Check thickness. Let sit a bit. Serve with hot rice.
Louisiana Red Beans and Rice Recipe Pin it
Louisiana Red Beans and Rice Recipe | cookbybook.com

This red beans and rice dish captures the essence of New Orleans cooking - basic ingredients changed through patience and skill into something amazing. Served on the traditional Monday or any day you want, it brings true Cajun comfort to your dinner table.

Tasty Finishing Touches

  • Add salt bit by bit toward the end
  • Put hot sauce on the table
  • Make rice right before eating

Keeping Leftovers Fresh

  • Store beans away from rice
  • Use containers that seal well
  • Pour in some water when heating up
  • Don't put rice in the freezer

Perfect Side Items

  • Warm French bread
  • Chilled beer
  • Tangy pickled veggies
  • Chopped fresh parsley

This Louisiana Red Beans and Rice dish isn't just food - it's a chunk of New Orleans heritage. Made with time and quality stuff, it gives you the real flavor of Cajun comfort cooking. Whether you're keeping up the Monday tradition or just wanting something totally satisfying, this dish brings New Orleans spirit straight to your table.

Winter Authentic Louisiana Red Beans and Rice Recipe Pin it
Winter Authentic Louisiana Red Beans and Rice Recipe | cookbybook.com

Just remember: Good red beans, like good jazz, can't be hurried. They need their own sweet time to create their special groove and taste.

Frequently Asked Questions

→ Do I really have to soak beans?
Yep, letting them soak 12-24 hours helps them soften and cook faster.
→ Can I cook this in advance?
Definitely! The taste gets even better after chilling in the fridge a day or two.
→ How well does it freeze?
It freezes like a dream for half a year if stored airtight.
→ What do I do if it’s too salty?
Toss in a quartered potato to soak up some salt while it’s cooking.
→ Can I swap diced ham with a ham hock?
Sure! A smoked ham hock is amazing for flavoring the pot.

Cajun Red Beans Rice

Slow-cooked red beans meet savory sausage, ham, and bacon, served over soft white rice in this Southern-inspired dish everyone will love.

Prep Time
735 Minutes
Cook Time
150 Minutes
Total Time
885 Minutes
By: Susan

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Cajun

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 Quarter to half a pound of diced smoked ham
02 Half a pound of thick-sliced bacon, chopped
03 One pound of andouille or similar smoked sausage, cut into slices
04 A pound of dried red kidney beans

→ Vegetables

05 Four garlic cloves, finely chopped
06 A cup of celery, diced small (from 2-3 stalks)
07 One and a half cups of onion, chopped (around 2 medium onions)
08 A large green bell pepper, diced to make 1 cup
09 Half a cup of thinly sliced green onion tops, split
10 Quarter cup of chopped fresh parsley, set apart

→ Seasonings & Liquids

11 Three bay leaves
12 Two teaspoons of oregano (dried)
13 Ten cups of chicken broth
14 Half a teaspoon of ground black pepper
15 A teaspoon of dried thyme
16 As much Cajun seasoning as you like
17 Cooked long-grain white rice to pair with the dish

Instructions

Step 01

Sort through the beans to get rid of any stones. Pour cold water over them and leave to soak for 12-24 hours. Once done, rinse them off and drain before cooking.

Step 02

Fry the bacon until crispy, which should take 10 to 15 minutes. Save the grease and remove the bacon. Brown the sausage in small batches for around 5 to 10 minutes per batch, then keep it aside.

Step 03

Sauté the celery, onions, and bell pepper until they caramelize, which takes 8-10 minutes. Add garlic and cook an extra minute.

Step 04

Put the meats back in the pot. Add the beans, broth, seasonings, and half of the parsley. Cook uncovered for about 2 hours, stirring occasionally, until the liquid thickens and the beans become tender. Skim off foam if needed.

Step 05

Mash some beans in the pot to make the dish thicker, if that's what you prefer. Stir in the leftover parsley and green onions, check the seasoning, and adjust if necessary. Dish it up over rice, and add hot sauce or vinegar if you'd like.

Notes

  1. Skip adding salt early on since the meats already season the dish during cooking.
  2. You can use a ham hock instead of diced ham as an alternative.
  3. Store beans in the freezer for as long as 6 months.
  4. This dish tastes even better the next day and can be made ahead.

Tools You'll Need

  • A large Dutch oven (minimum 6-quart size)
  • A wooden stirring spoon
  • A colander
  • A spider skimmer or a slotted spoon

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 626
  • Total Fat: 31 g
  • Total Carbohydrate: 52 g
  • Protein: 34 g