Cajun Red Beans & Rice

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

How to make classic Cajun Red Beans & Rice from Cosmopolitan Cornbread

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.



How to make classic Cajun Red Beans & Rice from Cosmopolitan Cornbread

How to make classic Cajun Red Beans & Rice from Cosmopolitan Cornbread

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
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Entrées - Main Dishes
Cuisine American
Servings 5
Calories 439 kcal


  • 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.
  • Enjoy!


* 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


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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4 thoughts on “Cajun Red Beans & Rice”

  1. I haven't made red beans & rice in years … nothing beats a pot a beans that's been slowly simmering with smoky bacon and sausage. Nothing. Why have I waited so long? I need to make these this week!


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