Description
Authentic Cajun Red Beans and Rice is a hearty, flavorful Southern classic featuring tender red kidney beans slow-simmered with smoky bacon, andouille sausage, and aromatic vegetables. This comforting dish is traditionally served over fluffy long grain white rice and garnished with fresh green onions, parsley, and optional hot sauce or red wine vinegar for a perfect balance of smoky, spicy, and tangy flavors.
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
Seasonings and Others
- 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, cooked (for serving)
- 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 kidney beans to remove any stones or debris. Place the beans in a large bowl, cover generously with cold water, and soak overnight. Drain and rinse the beans before cooking the next day.
- Sear the Meats: Heat a large pot over medium heat and cook the diced bacon until mostly crispy, about 10-15 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving some bacon grease in the pot. Brown the sliced andouille sausage in the bacon fat until evenly browned on both sides, about 5-10 minutes, working in batches if necessary. Set aside the cooked sausage with the bacon.
- Sauté Aromatics: In the same pot, add the diced onions, celery, and green bell pepper. Sauté, stirring frequently, for 8-10 minutes until the onions become translucent and start to caramelize. Scrape up browned bits from the bottom to enhance flavor. Add the minced garlic and cook for 1 minute until fragrant.
- Simmer the Beans: 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 of the chopped parsley, and half of the sliced green onions. Stir in the bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 2 hours, stirring occasionally until the beans are tender and the liquid thickens. Skim off any foam that forms on the surface.
- Thicken the Beans: Use a wooden spoon to mash some of the beans against the side of the pot to create a creamier and thicker consistency. Remove and discard the bay leaves after cooking.
- Season and Finish: Stir in the remaining green onions and parsley. Taste and adjust seasoning with Cajun seasoning, salt, or black pepper as desired for your preferred flavor profile.
- Serve: Spoon the hot red beans over cooked long grain white rice. Garnish with extra green onions and parsley. Optionally, add hot sauce for heat and a splash of red wine vinegar or pickled onions for acidity to balance the rich flavors.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Use andouille or smoked sausage for authentic Cajun flavor; substitute with kielbasa or other smoked sausages if unavailable.
- Skimming foam during simmering helps keep the broth clear and improves texture.
- Mashing some beans creates a naturally creamy texture without added thickeners.
- Adjust Cajun seasoning to your spice tolerance; start with a little and add more as needed.
- For a vegetarian version, omit meats and use vegetable broth, increasing herbs and spices accordingly.
