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Cajun red beans and rice Recipe

Cajun · Main course · 135 min total

A hearty, flavorful Louisiana classic made with red beans, smoked sausage, and the holy trinity of vegetables, slow-simmered and served over rice.

Ingredients

• 1 lb dried red kidney beans, soaked overnight and drained
• 2 tbsp vegetable oil
• 1 lb andouille sausage, sliced into 1/4-inch rounds
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (or to taste)
• 2 bay leaves
• 6 cups chicken broth or water
• Salt and black pepper to taste
• 4 cups cooked white rice (from about 1 1/2 cups dry)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add onion, bell pepper, and celery to the pot and cook, stirring, until softened, about 8 minutes. Add garlic, thyme, oregano, cayenne, and bay leaves; cook 1 minute.
3. Stir in soaked beans, broth, and reserved sausage. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, until beans are tender and creamy, stirring occasionally.
4. Remove lid and continue simmering for 15-20 minutes to thicken. Remove bay leaves. Season with salt and pepper. Serve over rice, garnished with green onions.

Tips

• Soaking beans overnight reduces cooking time; quick-soak by boiling 2 minutes then letting sit 1 hour if needed.
• For extra flavor, add a ham hock or smoked turkey leg while simmering.
• Leftovers taste even better the next day; store in refrigerator for up to 5 days or freeze for up to 3 months.

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