Authentic Cajun Red Beans and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound dried red kidney beans
02 -
½ pound thick cut bacon, diced
03 -
1 pound andouille or smoked sausage, sliced
04 -
¼-½ pound smoked ham, diced
→ Vegetables
05 -
1½ cups diced onions (about 2 medium)
06 -
1 cup diced celery (2-3 stalks)
07 -
1 cup diced green bell pepper (1 large)
08 -
4 cloves garlic, minced
09 -
½ cup thinly sliced green onion shoots, divided
10 -
¼ cup finely chopped fresh parsley, divided
→ Seasonings & Liquids
11 -
10 cups chicken stock
12 -
2 teaspoons dried oregano
13 -
1 teaspoon dried thyme
14 -
½ teaspoon black pepper
15 -
3 bay leaves
16 -
Cajun seasoning to taste
17 -
Long grain white rice for serving
# Instructions:
01 -
Sort through beans to remove stones. Cover with cold water and soak overnight (12-24 hours). Drain and rinse before cooking.
02 -
Cook bacon until crispy (10-15 minutes), remove and reserve grease. Brown sausage in batches (5-10 minutes per batch), then set aside.
03 -
Cook onions, celery, and bell pepper until caramelized (8-10 minutes). Add garlic and cook 1 minute more.
04 -
Return meats to pot. Add beans, stock, seasonings, and half the herbs. Simmer uncovered for 2 hours until beans are tender and liquid thickens. Skim foam as needed.
05 -
Smash some beans against pot for thicker consistency if desired. Add remaining herbs and adjust seasoning. Serve over rice with optional hot sauce or vinegar.
# Notes:
01 -
Don't add salt until the end - the meats provide enough seasoning during cooking
02 -
Can use ham hock instead of diced ham
03 -
Beans can be frozen for up to 6 months
04 -
Dish improves with time and can be made a day ahead