My hubby is a southern boy and southern boys do love their beans. Cajun Read Beans and Rice is his “new favorite” – until his next new favorite.
Starting with 1 pound or dry, red beans, sort through them, tossing out any bad beans or stones.
Put the beans in a colander/strainer and wash them with water, and set aside.
Cut up 1/2 pound of Bacon, and 1 pound of Andouille Sausage, into about 1/2 inch pieces.
In a Dutch oven over medium heat, cook the meat with about 1 Tablespoon Olive Oil, until the bacon is cooked but not quite crispy.
While it is cooking, dice up an Onion, a green Bell Pepper and a stalk of Celery.
As well as 6 cloves of Garlic.
Add those to the pot, and cook until the onions are tender.
Now comes the seasoning…Add in 1 Tablespoon Worcestershire sauce, 2 Bay Leaves, 2 teaspoons Thyme, 2 teaspoons Tabasco sauce, and a Tablespoon of Parsley.
You are also going to stir in 1/4 cup Apple Cider Vinegar
And now some Cajun seasoning. If you have a tried and true Cajun seasoning that you like, use 3 teaspoons of it. Or you can make your own –> HERE.
Finally add in 11 cups of water and your beans.
Give this all a stir, and then bring it to a rolling boil. Reduce the heat to a low-medium, and place a lid on the pot, slightly ajar. This will cook 2 1/2 – 3 hours. Stir it every half hour or so.
When they are done, ladle 3 cups of the mixture into a food processor.
And add it back to the pot. Cook it a couple more minutes, and then serve with hot rice.
- 1 lb Dry Red Beans
- ½ lb Bacon
- 1 lb Andouille Sausage
- 1 Tb Olive Oil
- 1 Onion, diced
- 1 Green Bell Pepper, diced
- 1 stalk Celery, diced
- 6 cloves Garlic, minced
- 11 cups Water
- 2 Bay leaves
- 1 Tb Worcestershire Sauce
- 1 Tb Parsley
- 2 tsp Thyme
- 2 tsp Tabasco Sauce
- 3 tsp Cajun Seasoning*
- ¼ c Apple Cider Vinegar
- Hot, Cooked Rice for serving
- Sort the beans, tossing any bad beans or rocks, and rinse with cold water. Drain, and set aside.
- Chop the sausage and bacon into ½ inch pieces. In a Dutch oven, heat oil over medium heat, and add meats. Cook until the back in mostly cooked, but not quite crispy. Add the onion, pepper, celery and garlic. Cook until onions are tender. Add in seasonings, water, vinegar and beans. Stir all together, and bring to a rolling boil. Reduce heat to a medium low, place the lid on slightly ajar, and cook 2 ½ - 3 hours, stirring every half hour or so. When beans are cooked and tender, spoon about 3 cups of the soup into a food processor. Process until it is pureed, and add it back to the pot. Cook just a couple more minutes. Serve with hot, cooked rice.