Red Beans and Rice Recipe

Red Beans and Rice is as Cajun as white on rice. It just don’t get more Cajun!

Red beans and rice was often a Thursday dish, because it was usually the day before payday (Friday) and folks were usually broke by then. Another train of thought has Monday being red beans and rice day as it was laundry day. In my opinion, any day is a great day for red beans and rice!

You can feed a big family a fine meal on a just couple of dollars with the Cajun classic red beans and rice recipe.

A bag of Camellia red beans, a ham hock or some sausage, and some rice and you’ve got a dinner fit for a king.

When it comes to Cajun cooking, red beans and rice is in the Top 5 all-time Cajun cuisine favorites.

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Red Beans and Rice Ingredients

1 (16 ounce) package dry red kidney beans (We always use Camellia brand)
1 sweet Vidalia onion – chopped
1 green or red bell pepper – chopped *
2-3 stalks of celery – chopped small *
2 tablespoons fresh or dried parsley – chopped *
2 tablespoons minced garlic

( * Or, you can substitute a 16 oz bag of frozen seasoning blend.)

3 Bay leaves
1 tablespoon Cajun Seasoning (like Tony’s)
1 tablespoon olive oil or canola oil
2 links or 1/2 lb fresh Andouille sausage (or any sausage you like)
1 cup long grain white rice

How to Make Red Beans and Rice

Start your preparation the night before by soaking the dry red beans in a large glass bowl.

Cover the red beans with about 6 cups of water.

Cover and let stand overnight.

Ready to Cook –

Drain the red beans in a colander and place into the crock pot (slow cooker).

NOTE: If you don’t have a crock pot, you can cook the red beans in a stew pot on your stove top.

Cover again with about 6 cups of water.

Turn the heat setting on High.

In another skillet:

Heat the oil on medium heat (#6) and cook the sausage for 15 minutes.

Move to a paper towel to blot off excess oil, then slice into 1/2 inch pieces.

In the same skillet with the sausage drippings, saute the onion, bell pepper, celery, parsley, and garlic.

Stir and cook until onions are translucent – about 2-3 minutes.

Stir the seasoning mixture into the red beans.

Add the sliced sausage.

Add the Bay leaves and Cajun seasoning.

Stir well.

Be sure the mixture is at least covered with water, but leaving room for more liquid to form up from
the slow cooking process.

Cook for 6 hours; only uncovering to stir occasionally.

Note: You will usually need to mash some of the beans to thicken your gravy.

Just mash them against the side of your pot with a spoon, then stir them in.

30 minutes before ready to eat, cook a batch of long grain white rice.

In a medium saucepan, add 2 cups water and bring to a boil.

Add 1 cup rice.

Cover and lower the heat to medium-low (#3).

Set your timer for 20 minutes.

Do not uncover until done.

TIME TO EAT!

Give the Red Beans and Andouille sausage a good stir.

Serve over rice with a sprinkle of parsley for color.

Enjoy!

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