Cajun Red Beans Rice (Print Version)
# 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:
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.
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.
03 -
Sauté the celery, onions, and bell pepper until they caramelize, which takes 8-10 minutes. Add garlic and cook an extra minute.
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.
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:
01 -
Skip adding salt early on since the meats already season the dish during cooking.
02 -
You can use a ham hock instead of diced ham as an alternative.
03 -
Store beans in the freezer for as long as 6 months.
04 -
This dish tastes even better the next day and can be made ahead.