Cajun Red Beans and Rice
Servings: 5
Ingredients
- 1 lb dry red beans
- ½ lb beef bacon or turkey
- 1 lb Andouille sausage chicken or beef
- 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 beef 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!
See This Recipe:
https://cosmopolitancornbread.com/cajun-red-beans-rice/Nutrition
Serving: 1c | Calories: 439kcal | Carbohydrates: 24g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 63mg | Sodium: 1423mg | Fiber: 4g | Sugar: 2g
