Authentic Cajun Red Beans and Rice Recipe

Introduction

Cajun Red Beans and Rice is a classic Louisiana dish full of smoky, hearty flavors and a comforting texture. This authentic recipe combines cured meats, aromatic vegetables, and slow-simmered red beans for a filling meal perfect for any occasion.

Ingredients

• 1 pound dried red kidney beans
• ½ pound thick cut bacon, diced
• 1 pound andouille or smoked sausage, sliced
• 1 ½ cups diced onions (about 2 medium onions)
• 1 cup diced celery (2-3 stalks)
• 1 cup diced green bell pepper (1 large bell pepper)
• 4 cloves garlic, minced
• 10 cups chicken stock
• ¼-½ pound smoked ham, diced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon black pepper (or to taste)
• ½ cup thinly sliced green onion shoots, divided
• ¼ cup finely chopped fresh parsley, divided
• 3 bay leaves
• Cajun seasoning to taste
• Long grain white rice (for serving)

Instructions

1. Step 1: Sort through the dried beans and remove any stones. Place beans in a large bowl and cover with cold water by a few inches. Soak overnight. Drain and rinse beans before cooking.
2. Step 2: Heat a large pot over medium heat. Cook diced bacon until mostly crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels, leaving some bacon grease in the pot.
3. Step 3: Sear the sausage in the bacon grease until browned on both sides, about 5-10 minutes. You may need to do this in batches. Set aside with the bacon.
4. Step 4: Add diced onions, celery, and bell pepper to the pot. Sauté while stirring until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape the browned bits from the bottom of the pot as you cook. Add minced garlic and cook until fragrant, about 1 minute more.
5. Step 5: Return bacon and sausage to the pot along with soaked beans, chicken stock, diced ham, oregano, thyme, black pepper, half the parsley, and half the green onions. Stir well and add bay leaves. Bring to a boil, then reduce heat and simmer uncovered for about 2 hours, until beans are tender and liquid is reduced. Skim foam off the top as needed and stir occasionally to prevent sticking.
6. Step 6: For thicker beans, mash some against the pot sides with a wooden spoon. Remove bay leaves. Stir in the remaining green onions and parsley. Taste and adjust seasoning with Cajun seasoning, salt, or pepper as desired.
7. Step 7: Serve the red beans over cooked white rice. Top with extra green onions and parsley. Add hot sauce for heat and a splash of red wine vinegar or pickled onions if you like an acidic balance.

Tips & Variations

• Use smoked sausage like andouille for a traditional flavor, or substitute with kielbasa or chorizo if unavailable.
• For a vegetarian option, omit the bacon, sausage, and ham, and use vegetable broth with smoked paprika for depth.
• Soaking beans overnight softens them and reduces cooking time, but quick-soaking by boiling for 2 minutes and resting for an hour works too.
• Add a pinch of cayenne pepper if you want extra heat beyond the Cajun seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the beans if they have thickened. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried for this recipe?

While canned beans can be used in a pinch, dried beans offer better texture and flavor when properly cooked. If using canned, rinse them well and reduce the cooking time since the beans are already cooked.

What is the best rice to serve with Cajun Red Beans?

Long grain white rice is traditional and works well because it stays fluffy and separate, providing a perfect base for the saucy beans.

Authentic Cajun Red Beans and Rice Recipe

Print Recipe

★★★★★

5 from 119 reviews

This Authentic Cajun Red Beans and Rice recipe is a hearty, flavorful dish classic to Louisiana cuisine. It features tender red kidney beans simmered with smoky andouille sausage, crispy bacon, ham, and a aromatic mix of vegetables and Cajun spices. Perfectly served over fluffy long grain white rice, it’s a comforting meal rich in tradition and bold flavors.

• Author: Mila
• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun, Louisiana Creole

Ingredients

Scale 1x2x3x

Beans

• 1 pound dried red kidney beans

Meat

• ½ pound thick cut bacon, diced
• 1 pound andouille or smoked sausage, sliced
• ¼–½ pound smoked ham, diced

Vegetables

• 1 ½ cups diced onions (about 2 medium onions)
• 1 cup diced celery (2–3 stalks)
• 1 cup diced green bell pepper (1 large bell pepper)
• 4 cloves garlic, minced
• ½ cup thinly sliced green onion shoots, divided
• ¼ cup finely chopped fresh parsley, divided

Liquids and Broth

• 10 cups chicken stock

Seasonings

• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon black pepper (or to taste)
• 3 bay leaves
• Cajun seasoning to taste

Serving

• Long grain white rice

Instructions

1. Soak: The night before cooking, sort through the dried red kidney beans to remove any stones. Place beans in a large bowl and cover with cold water by a few inches. Soak overnight. Before cooking, drain and rinse the beans thoroughly.
2. Sear: Heat a large pot over medium heat. Add the diced bacon and cook until the pieces are mostly crispy, about 10-15 minutes. Remove the bacon with a slotted spoon and drain on paper towels, reserving some bacon grease in the pot. Next, sear the sliced sausage in the same pot until browned on both sides, approximately 5-10 minutes, possibly in two batches for even browning. Set the sausage aside with the cooked bacon.
3. Sauté: In the same pot with the reserved bacon grease, add diced onions, celery, and green bell pepper. Sauté while stirring until the onions become translucent and start to caramelize, around 8-10 minutes. Scrape up the browned bits (fond) from the bottom of the pot as you cook. Then add minced garlic and cook for about one minute more until fragrant.
4. Simmer: Return the cooked bacon and sausage to the pot. Add the soaked and drained beans, chicken stock, diced smoked ham, dried oregano, dried thyme, black pepper, half of the chopped parsley, and half of the sliced green onions. Stir to combine, then add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 2 hours until the beans are tender and the liquid reduces to your desired thickness. Occasionally skim off any foam that rises to the top and stir to prevent sticking.
5. Smash: For a thicker texture, gently mash some of the beans against the side of the pot with a wooden spoon to release their starches and thicken the mixture. Remove and discard the bay leaves.
6. Season: Stir in the remaining green onions and parsley. Taste the beans and adjust seasoning with Cajun seasoning, or add salt and pepper as needed for personal preference.
7. Serve: Serve the red beans hot over freshly cooked long grain white rice. Garnish with additional green onions and parsley, and offer hot sauce for added heat. For an acidic balance, add a dash of red wine vinegar or pickled onions if desired.

Notes

• Soaking the beans overnight improves their digestibility and reduces cooking time.
• Using smoked sausage like andouille adds authentic Cajun flavor; however, any smoked sausage can work as a substitute.
• If you prefer a vegetarian version, omit the meats and use vegetable broth.
• Adjust Cajun seasoning and hot sauce amounts to your heat preference.
• Leftovers reheat well and often taste better the next day as flavors meld.

Keywords: Cajun red beans and rice, red kidney beans recipe, traditional Louisiana dish, smoked sausage recipe, New Orleans cooking, comfort food, simmered beans