Description
This Authentic Cajun Red Beans and Rice recipe delivers a hearty, flavorful Southern classic featuring tender red kidney beans simmered with smoky bacon, andouille sausage, and aromatic vegetables. Perfectly seasoned with Cajun spices and slow-cooked to creamy perfection, this dish is traditionally served over fluffy long grain white rice for a comforting and satisfying meal.
Ingredients
Scale
Beans and Meats
- 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
- Soak the Beans: Sort through the dried beans to remove any stones or debris. Place beans in a large bowl, cover generously with cold water, and soak overnight. Drain and rinse before cooking.
- Sear the Meats: In a large pot over medium heat, cook the diced bacon until mostly crispy, about 10-15 minutes. Remove bacon with a slotted spoon and set aside on paper towels, reserving some bacon grease in the pot. Sear the sliced sausage in the bacon fat until browned on both sides, about 5-10 minutes, working in batches if needed for even browning. Set sausage aside with bacon.
- Sauté Aromatics: Add the diced onions, celery, and green bell pepper to the pot. Sauté while stirring for 8-10 minutes until onions are translucent and starting to caramelize, scraping up any browned bits for extra flavor. Add minced garlic and cook for about 1 minute until fragrant.
- Simmer the Beans: Return bacon and sausage to the pot. Add soaked and drained beans, chicken stock, diced ham, dried oregano, thyme, black pepper, half of the parsley, and half of the green onions. Stir in the bay leaves. Bring everything to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, stirring occasionally, until beans are tender and the liquid thickens. Skim off any foam that appears.
- Thicken the Beans: For a creamier consistency, use a wooden spoon to mash some of the beans against the side of the pot. Remove and discard the bay leaves after thickening.
- Season and Finish: Stir in the remaining green onions and parsley. Adjust seasoning with Cajun seasoning or additional salt and pepper to taste.
- Serve: Serve the hot beans over cooked long grain white rice. Garnish with extra green onions and parsley. Optionally top with hot sauce and add a splash of red wine vinegar or pickled onions for acidity.
Notes
- Soaking the beans overnight reduces cooking time and helps them cook evenly.
- Using a combination of bacon, sausage, and ham adds layers of smoky flavor traditional to Cajun cooking.
- If you prefer a thicker stew, mashing some beans helps create a creamier texture without added thickeners.
- Adjust the Cajun seasoning to control the spice level according to your taste.
- Use homemade or low-sodium chicken stock to manage the salt content.
- Leftovers taste even better the next day and can be refrigerated for up to 3-4 days or frozen for longer storage.
- Serve with hot sauce and a splash of vinegar to enhance the authentic Cajun flavor profile.
