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Cajun Red Beans and Rice

Cajun Red Beans and Rice

Cajun Red Beans and Rice is a comforting and deeply flavorful dish, perfect for a hearty weeknight meal or a gathering of friends. This classic Louisiana staple is surprisingly simple to prepare, making it an ideal recipe for anyone looking to bring a taste of the South into their kitchen.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Overnight Soak 1 minute
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried red kidney beans picked over for debris and rinsed
  • 8 cups chicken broth or vegetable broth for a vegetarian option
  • 1 pound smoked sausage such as andouille or kielbasa, sliced into 1/4-inch rounds
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • cooked white rice for serving
  • chopped fresh parsley or green onions for garnish (optional)
  • hot sauce for serving (optional)
  • 1 tablespoon olive oil or rendered fat from the sausage

Equipment

  • Large Bowl
  • Large Dutch oven or heavy-bottomed pot
  • Slotted spoon

Method
 

  1. In a large bowl, combine the rinsed dried red kidney beans with enough cold water to cover them by at least 2 inches. Let the beans soak overnight. Alternatively, for a quicker soak, place the rinsed beans in a pot, cover with water, bring to a boil, and let them boil for 1 minute. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked beans.
    1 pound dried red kidney beans
  2. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil or rendered fat from the sausage over medium heat. Add the sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
    1 tablespoon olive oil or rendered fat, 1 pound smoked sausage
  3. Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
    1 large yellow onion
  4. Add the minced garlic to the pot and cook for about 1 minute more until fragrant, being careful not to burn it. Stir in the dried thyme, dried oregano, cayenne pepper, and smoked paprika. Cook for another minute, allowing the spices to toast and release their aromas.
    3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/4 teaspoon smoked paprika
  5. Add the drained and rinsed red kidney beans to the pot along with the chicken broth. Stir in the bay leaves. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the beans are tender. Stir occasionally to prevent sticking.
    1 pound dried red kidney beans, 8 cups chicken broth
  6. Once the beans are tender, stir the browned sausage back into the pot. Continue to simmer, uncovered, for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
    1 pound smoked sausage
  7. Taste the red beans and season generously with salt and freshly ground black pepper. Remove and discard the bay leaves.
    salt
  8. Serve the hearty Cajun Red Beans and Rice hot spooned over fluffy white rice. Garnish with fresh chopped parsley or green onions and a dash of your favorite hot sauce, if desired.
    cooked white rice, chopped fresh parsley or green onions, hot sauce

Notes

The longer the beans simmer, the creamier and more flavorful they will become. The sausage can be salty, so adjust seasoning accordingly.
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