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Cajun Red Beans and Rice

A hearty and flavorful dish from Louisiana made with red kidney beans, smoked sausage, and spices, perfect for family gatherings.
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Prep Time 24 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 54 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Beans and Meats
  • 1 pound dried red kidney beans Soaked overnight
  • ½ pound thick cut bacon, diced Adds smokiness
  • 1 pound andouille or smoked sausage, sliced Adds flavor
  • ¼-½ pound smoked ham, diced
Vegetables
  • 1½ cups diced onions (about 2 medium)
  • 1 cup diced celery (2-3 stalks)
  • 1 cup diced green bell pepper (1 large)
  • 4 cloves garlic, minced
  • ½ cup thinly sliced green onion shoots, divided For garnish
  • ¼ cup finely chopped fresh parsley, divided For garnish
Liquids and Seasonings
  • 10 cups chicken stock Can use vegetable broth for a vegetarian version
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 3 pieces bay leaves
  • Cajun seasoning to taste Adjust for spice preference
Serving
  • Long grain white rice for serving Cooked

Method
 

Preparation
  1. Sort and soak the dried red kidney beans overnight, covering them with cold water.
  2. When ready to cook, drain and rinse the beans.
Cooking
  1. In a large pot over medium heat, cook the diced bacon until crispy, about 10 to 15 minutes. Remove and reserve the grease.
  2. Brown the andouille or smoked sausage in the reserved grease, about 5 to 10 minutes per batch.
  3. In the same pot, add the diced onions, celery, and bell pepper. Cook until caramelized, about 8 to 10 minutes. Stir in the garlic and cook for an additional minute.
  4. Return the meats to the pot. Add the soaked beans, chicken stock, and seasonings: oregano, thyme, black pepper, and bay leaves. Also add half of the green onions and parsley.
  5. Bring to a simmer, reduce heat to low, and let it simmer uncovered for about 2 hours, stirring occasionally.
  6. To thicken the beans, smash some against the pot with the back of a spoon as needed.
  7. Add the remaining green onions and parsley. Adjust seasoning with additional Cajun seasoning, salt, or pepper if desired.
  8. Serve over cooked long grain white rice.

Notes

Serve hot with optional hot sauce or vinegar on the side. Pairs well with cornbread or crusty French bread.