Cajun Red Beans and Rice

Richard (Dad), the family Cajun, loves beans and rice any way you make them. Of course, he prefers the dish with spicy Andouille sausage, but he’ll eat the vegetarian version too. When you’re shopping for the sausage, any precooked sausage will work. However, they can vary substantially in heat level from one brand or one type to the next. If using spicy sausage, wait until the end to add hot sauce, and taste first. You might not need any. We’ve also made this with bacon, a ham bone, or leftover chopped ham. If you’re not using any meat, you’ll want to add a little more salt and hot sauce. Adding peanut butter to the vegetarian version gives it a richer flavor, but it’s not necessary. (See Variations at the end of the recipe.)

This dish is more authentic and tastes much better when made with dried beans that cook several hours, but don’t let that scare you away! Cooking dried beans is very easy. All you need is a little time, which makes it a great weekend dish. We like to soak beans the night before (up to 24 hours) although the quick soak method, as described in How to Cook Dried Beans, also works. We’ve included directions for cooking the beans on top of the stove or in a slow cooker, as well.

If you don’t have time, you can use canned beans. Cook the vegetables and sausage together, then add 3 to 4 (15-ounce) cans of red beans. We usually rinse canned beans first, but you don’t have to. If you want the thick sauce, don’t rinse them.

Difficulty:

Moderate because of time required

Cost:

Inexpensive!

Serves:8people

Serving Size:1 cup (about)

Cajun Red Beans and Rice

Votes: 1 Rating: 5 You: Rate this recipe!

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This is a meal fit for a Cajun! Use pork sausage for a more authentic taste, or chicken sausage for a leaner version. Chopped ham or a ham bone also adds flavor if you want to skip the sausage. We've even included a vegetarian version under Variations. Either way you cook it, make sure it's spicy! The hot sauce of choice is Louisiana Tabasco sauce. Be sure to cook rice at least an hour ahead of serving time, or warm up leftover rice. See Basic Grains for how to cook rice, or follow package directions.

• CourseMain Course, Vegetarian
• CuisineAmerican, Vegetarian

Tools:large (4-quart) saucepan or slow cooker, colander, knife and cutting board

	Prep Time
	10 minutes

Cook Time	Passive Time
2-8 hours	1-24 hours

Prep Time 10 minutes

Cook Time Passive Time 2-8 hours 1-24 hours

Difficulty: Moderate because of time required Cost: Inexpensive! Serves:8people Serving Size:1 cup (about)

Cajun Red Beans and Rice Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is a meal fit for a Cajun! Use pork sausage for a more authentic taste, or chicken sausage for a leaner version. Chopped ham or a ham bone also adds flavor if you want to skip the sausage. We've even included a vegetarian version under Variations. Either way you cook it, make sure it's spicy! The hot sauce of choice is Louisiana Tabasco sauce. Be sure to cook rice at least an hour ahead of serving time, or warm up leftover rice. See Basic Grains for how to cook rice, or follow package directions. CourseMain Course, Vegetarian CuisineAmerican, Vegetarian Tools:large (4-quart) saucepan or slow cooker, colander, knife and cutting board Prep Time 10 minutes Cook Time Passive Time 2-8 hours 1-24 hours Prep Time 10 minutes Cook Time Passive Time 2-8 hours 1-24 hours

Ingredients

• 1 pound dried red beans or 2 1/2 cups
• 8 cups water for presoaking
• 1 large onion
• 2 stalks celery
• 1 large bell pepper preferably green
• 1 tablespoon high heat cooking oil
• 4 cloves garlic
• 7 cups water or 8 cups for more juice
• 2 bay leaves
• 1 pound Andouille sausage or other spicy sausage
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme leaves
• 2 teaspoons salt
• brown rice cooked

Optional:

• 2 tablespoons butter
• hot pepper sauce like Tabasco, to taste

Servings: people

Units:MetricUS Imperial

Instructions

Presoak beans:

1. Sort through the beans removing any pebbles, broken beans or foreign material. Rinse in a colander. Place in a large saucepan and add 8 cups of water. Soak overnight, or use the quick soak method as explained in How to Cook Dried Beans. Drain and rinse in a colander when ready to cook.

Prepare vegetables:

1. Chop onion, celery, and bell pepper.

Stovetop:

1. Heat oil in a large saucepan over medium heat, then add onion, celery, and pepper. Stir and cook until tender, about 3 to 5 minutes.
2. Mince garlic. Add to vegetables and cook 1 more minute.
3. Add the presoaked, drained beans, 7 to 8 cups fresh water and bay leaves. Bring to boil, reduce heat, and simmer on low, with lid slightly ajar, for at least 1-1/2 hours or until beans are soft, stirring occasionally.
4. Slice sausage into 1/4- or 1/2-inch thick slices. (Some people prefer larger chunks or adding the sausage whole. It’s up to you.) It's best to brown sausage in a skillet first. Smoked andouille is precooked so you can add it without browning, but doing so adds color and a little extra flavor.

   
5. Add sausage once beans are soft. Stir in Worcestershire sauce, thyme, and salt. Bring to a simmer and cook uncovered another 30 to 60 minutes. You can keep on warm for a few more hours, until ready to serve. The longer it simmers, the better the flavor. Scroll down to "Serve."

   

Slow cooker:

1. Turn slow cooker to high and add oil, chopped onion, celery, and bell pepper. Stir and cover.
2. Mince garlic and add to slow cooker. Stir.
3. Add presoaked beans, 7 to 8 cups water (leave at least 1 inch of space from top of slow cooker) and bay leaves. Cover and cook 4 hours on high or 6 to 8 hours on low.
4. Slice sausage into 1/4- or 1/2-inch thick slices. (Some people prefer larger chunks or adding the sausage whole. It’s up to you.) It's best to brown sausage in a skillet first. Smoked andouille is precooked so you can add it without browning, but doing so adds color and a little extra flavor.
5. Add sausage once beans are soft. Stir in Worcestershire sauce, thyme, and salt. Stir, cover, and cook another 30 to 60 minutes on low or high. You can keep on warm for a few hours until ready to serve. The longer it simmers the better the flavor.

Serve:

1. Remove bay leaves and add butter if desired. Taste, then add Tabasco for extra heat and more salt if needed. Serve with extra hot sauce on the side.

   
2. Pour about 1 cup of beans and juice over 1/2 to 1 cup of cooked brown rice.

Recipe Notes

VARIATIONS:

1. Add 1 to 2 cups of chopped, cooked ham (or leftover ham bone) in place of Andouille sausage.
2. BACON BEANS: Cook 6 tp 8 slices of bacon, cool, and crumble. Add once beans are soft.
3. VEGETARIAN: Leave out the meat. Once beans are soft, add 1 tablespoon smoked paprika and 1 tablespoon chili powder.  Also add 1 to 2 tablespoons of peanut butter for a richer taste if desired.

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