Name: Authentic Cajun Red Beans and Rice Recipe
Prep time: 12 h
Cook time: 2 h 30 min
Total time: 14 h 30 min
Cuisine: Cajun
Ingredients: 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; 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); 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; Long grain white rice (for serving)

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Introduction

Authentic Cajun Red Beans and Rice is a comforting, hearty dish full of smoky, savory flavors. This classic Louisiana recipe combines tender red beans with smoky sausage and bacon, simmered slowly to create a rich and flavorful meal perfect for any weeknight or special occasion.

The dish shows a close-up of a bowl filled with a rich stew and rice. On the left side, there is a fluffy layer of white rice with a light sprinkling of green herbs. The main part of the bowl contains a thick, creamy stew made of soft-looking beans and shredded meat in a brownish-green sauce, mixed with slices of browned sausage that have a shiny, caramelized surface. Scattered on top are bright green slices of fresh chili and chopped herbs that add color contrast. The bowl is white, placed on a white marbled surface, with part of a wooden spoon visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried red kidney beans
½ pound thick cut bacon, diced
1 pound andouille or smoked sausage, sliced
1 ½ 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
10 cups chicken stock
¼-½ pound smoked ham, diced
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon black pepper (or to taste)
½ cup thinly sliced green onion shoots (divided)
¼ cup finely chopped fresh parsley (divided)
3 bay leaves
Cajun seasoning to taste
Long grain white rice (for serving)

Instructions

Step 1: The night before cooking, sort through the beans to remove any stones. Place beans in a large bowl and cover with cold water by a few inches. Soak overnight. Before cooking, drain and rinse the beans.
Step 2: Heat a large pot over medium heat. Cook the 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.
Step 3: In the same pot, sear the sliced sausage until browned on both sides, about 5-10 minutes. You may need to do this in batches for even browning. Set sausage aside with the bacon.
Step 4: Add the diced onions, celery, and green bell pepper to the pot. Sauté, stirring occasionally, until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape up browned bits from the bottom of the pot as you go. Add minced garlic and cook for about 1 minute until fragrant.
Step 5: Return bacon and sausage to the pot. Add soaked beans, chicken stock, diced ham, dried oregano, dried thyme, black pepper, half the parsley, and half the green onions. Stir to combine, then add bay leaves. Bring to a boil, reduce heat to simmer, and cook uncovered for about 2 hours until beans are tender and the liquid has thickened. Skim off any foam and stir occasionally to prevent sticking.
Step 6: For a thicker consistency, mash some of the beans against the pot sides with a wooden spoon. Remove and discard bay leaves.
Step 7: Stir in the remaining green onions and parsley. Taste and adjust seasoning with Cajun seasoning, salt, or pepper as needed.
Step 8: Serve the beans hot over cooked white rice. Garnish with extra green onions and parsley. Add hot sauce for some heat and a dash of red wine vinegar or pickled onions for an acidic balance if desired.

Tips & Variations

Use smoked sausage or andouille for authentic smoky flavor, or substitute with kielbasa if unavailable.
Soaking the beans overnight shortens cooking time and improves texture.
For a vegetarian version, omit bacon and sausage and use vegetable broth instead of chicken stock.
Adding a splash of hot sauce or red wine vinegar just before serving brightens the dish.
Make extra rice to soak up the delicious sauce.

Storage

Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen if needed. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round bowl filled with two main layers: on the left side, there is a mound of light yellow rice with some green herb bits sprinkled on top; on the right side, there is a rich stew made of red beans and pieces of dark reddish-brown sausage with a shiny, slightly oily surface, mixed with chunks of meat and green sliced peppers scattered throughout, all sitting in a thick brownish sauce. The bowl is placed on a dark tray set on a warm-toned wooden surface, with a smaller bowl containing a reddish-orange paste blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to soak the beans overnight?

Soaking beans overnight is recommended as it helps reduce cooking time and enhances their texture. If you’re short on time, you can use the quick-soak method by boiling the beans for a few minutes, then letting them soak for an hour before cooking.

Can I use canned beans instead?

Yes, you can use canned red kidney beans to save time. Drain and rinse them before adding to the pot. Reduce the cooking time since canned beans are already cooked—heat through until flavors meld, about 20-30 minutes.