Description
This authentic Cajun Red Beans and Rice recipe offers a hearty and flavorful dish featuring slow-simmered red kidney beans with smoky andouille sausage, bacon, and ham, seasoned with traditional Cajun spices. Simmered for hours to develop a creamy texture, it is served perfectly over fluffy long grain white rice, garnished with fresh green onions and parsley, with optional hot sauce and vinegar for added tang and heat.
Ingredients
Scale
Beans and Meat
- 1 pound dried red kidney beans
- ½ pound thick cut bacon, diced
- 1 pound andouille or smoked sausage, sliced
- ¼-½ pound smoked ham, diced (or ham hock)
Vegetables and Aromatics
- 1½ cups diced onions (about 2 medium onions)
- 1 cup diced celery (2-3 stalks)
- 1 cup diced green bell pepper (1 large bell pepper)
- 4 cloves garlic, minced
- ½ cup thinly sliced green onion shoots, divided
- ¼ cup finely chopped fresh parsley, divided
Liquids and Seasonings
- 10 cups chicken stock
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- 3 bay leaves
- Cajun seasoning to taste
For Serving and Garnish
- Long grain white rice, cooked
- Green onions and parsley (for topping)
- Hot sauce (optional)
- Red wine vinegar or pickled onions (optional for acidity)
Instructions
- Soak the Beans: The night before cooking, sort through the beans to remove any stones or debris. Place the dry beans in a large bowl and cover generously with cold water to soak overnight. Drain and rinse the beans before cooking to ensure they are clean and will cook evenly.
- Cook the Bacon and Sausage: In a large pot over medium heat, cook the diced bacon until mostly crispy, about 10-15 minutes. Remove the bacon with a slotted spoon and drain on paper towels, reserving some bacon grease in the pot. Using the bacon fat, sear the sliced andouille sausage until browned on both sides, about 5-10 minutes, working in batches to ensure even browning. Set sausage aside with the bacon.
- Sauté the Vegetables: Add the diced onions, celery, and green bell pepper to the pot with the reserved bacon grease. Sauté for 8-10 minutes while stirring until the onions are translucent and slightly caramelized. Scrape the browned bits from the bottom of the pot for added flavor. Add minced garlic and sauté for about 1 minute until fragrant.
- Combine Ingredients and Simmer: Return the cooked bacon and sausage to the pot. Add the soaked and drained beans, chicken stock, diced ham, dried oregano, dried thyme, black pepper, half the parsley, half the green onions, and the bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Leave uncovered and cook for approximately 2 hours, stirring occasionally. Skim off any foam that rises to maintain clarity of the broth and ensure the beans become tender and the liquid thickens.
- Thicken the Stew: For a creamier consistency, use a wooden spoon to mash some of the beans against the pot’s side, helping to thicken the broth naturally. Remove and discard the bay leaves once the beans are cooked through and creamy.
- Final Seasoning: Stir in the remaining green onions and parsley. Taste the beans and add Cajun seasoning or adjust salt and pepper as desired, enhancing the depth of flavor to your preference.
- Serve: Spoon the hot red beans over cooked long grain white rice. Garnish with extra green onions and parsley. Offer hot sauce for heat and a splash of red wine vinegar or some pickled onions on the side to add a bright, acidic contrast to the rich beans and sausage.
Notes
- Soaking the beans overnight not only reduces cooking time but also improves digestibility and texture.
- If using a ham hock instead of diced ham, cook longer to allow flavors to fully infuse and meat to become tender.
- Adjust Cajun seasoning and black pepper to control the heat and spice level based on personal taste.
- Use homemade or high-quality chicken stock for the best depth of flavor.
- The dish can be made a day ahead as flavors develop beautifully when rested overnight.
- For a vegetarian version, omit meats and use vegetable stock; add smoked paprika and liquid smoke to mimic smoky flavors.
