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
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.
And add it back to the pot. Cook it a couple more minutes, and then serve with hot rice.
Cajun Red Beans and 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 teaspoon thyme
- 2 teaspoon Tabasco sauce
- 3 teaspoon 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 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.