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 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
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 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.
* 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
Amount Per Serving: Calories: 439Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 63mgSodium: 1423mgCarbohydrates: 24gFiber: 4gSugar: 2gProtein: 22g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.