Cajun Red Beans & Rice

Classic Red Beans and Rice with a boost of flavor from Andouille sausage.

My hubby is a southern boy and southern boys do love their beans. Cajun Red 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, slightly ajar, on the pot. 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.

Puree it…

And add it back to the pot. Cook it a couple more minutes, and then serve with hot rice.

Enjoy!

Cajun Red Beans and Rice

Constance Smith - Cosmopolitan Cornbread

Classic Red Beans and Rice with a boost of flavor from Andouille sausage.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Entrées - Main Dishes

Cuisine American

Servings 5

Calories 439 kcal

Ingredients

  

1x2x3x

• 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 teaspoon thyme
• 2 teaspoon Tabasco sauce
• 3 teaspoon Cajun seasoning*
• ¼ c apple cider vinegar
• hot, cooked rice for serving

Instructions

 

• 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 bacon is 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.
• Puree the beans and add it back to the pot. Cook just a couple more minutes.
• Serve with hot, cooked rice.
• Enjoy!

Notes

* For home made Cajun seasoning, combine the following, and store in an airtight container: 2 Tb Salt, 1 Tb Oregano, 1 Tb Paprika, 1 Tb Cayenne Pepper, 1 Tb Black Pepper

Nutrition

Serving: 1cCalories: 439kcalCarbohydrates: 24gProtein: 22gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 16gCholesterol: 63mgSodium: 1423mgFiber: 4gSugar: 2g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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