Description
This Authentic Cajun Red Beans and Rice recipe offers a flavorful, hearty dish featuring slow-simmered red kidney beans with smoky bacon, andouille sausage, and ham. Enhanced with classic Cajun spices and a soffritto base of onions, celery, and bell pepper, this comforting Louisiana staple is perfect for a satisfying meal served over fluffy long grain white rice.
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
To Serve
- Long grain white rice, cooked
- Green onions and parsley (for topping)
- Hot sauce (optional)
- Red wine vinegar or pickled onions (optional for acidity)
Instructions
- Prep the Beans: Sort the dried red kidney beans, removing any stones or debris. Soak the beans overnight in a large bowl covered generously with cold water. Drain and rinse before cooking.
- Cook Bacon and Sausage: In a large pot over medium heat, cook diced bacon until mostly crispy, about 10-15 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving some bacon grease in the pot. Brown the sliced andouille sausage in the bacon fat until browned on both sides, about 5-10 minutes, cooking in batches if necessary. Set sausage aside with bacon.
- Sauté Vegetables: Add diced onions, celery, and green bell pepper to the pot with reserved bacon fat. Sauté for 8-10 minutes until onions are translucent and starting to caramelize, scraping up browned bits for flavor. Stir in minced garlic and sauté about 1 minute until fragrant.
- Add Beans and Seasonings: Return the bacon and sausage to the pot. Add soaked beans, chicken stock, diced ham, oregano, thyme, black pepper, half the parsley, half the green onions, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 2 hours, stirring occasionally, until beans are tender and liquid thickens. Skim off any foam that appears.
- Thicken the Stew: Use a wooden spoon to mash some beans against the pot’s side to achieve a creamier texture. Remove and discard bay leaves.
- Final Seasoning: Stir in the remaining green onions and parsley. Adjust flavor with Cajun seasoning, salt, and pepper to taste.
- Serve: Spoon the hot beans over cooked long grain white rice. Garnish with additional green onions and parsley. Add hot sauce and a splash of red wine vinegar or some pickled onions if desired for acidity.
Notes
- Soaking the beans overnight improves cooking time and texture.
- Using smoked meats like andouille sausage and ham adds authentic Cajun flavor.
- Skimming foam during simmering helps maintain a clean broth.
- Mashing some beans creates a thicker, creamier consistency.
- Adjust Cajun seasoning based on heat preference.
- Red wine vinegar or pickled onions add a nice acidic contrast when served.
