Description
A simple recipe for traditional Cajun red beans and rice.
Ingredients
Scale
- 1 pound dried red kidney beans, soaked overnight and drained
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound smoked sausage or ham hock, cut into pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add the soaked and drained red beans, smoked sausage, chicken broth, thyme, bay leaf, and cayenne pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 3 hours, or until the beans are very tender and starting to break down. Stir occasionally to prevent sticking.
- Remove the bay leaf. If using a ham hock, remove it, shred the meat, and return the meat to the pot.
- Mash some of the beans against the side of the pot with a spoon to thicken the mixture, if desired.
- Season with salt and black pepper to your taste.
- Serve hot over cooked white rice.
Notes
- For a richer flavor, soak the beans overnight with a piece of smoked ham hock.
- If you prefer a smoother texture, blend a portion of the beans and stir the puree back into the pot.
- Prep Time: 20 min (plus soaking time)
- Cook Time: 3 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 18
- Protein: 25
- Cholesterol: 40
Keywords: red beans and rice, Cajun food, Louisiana cooking, smoked sausage, comfort food