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Cajun Red Beans Dish

Featured in Comforting Soups & Hearty Stews.

Dive into Louisiana cooking with this flavorful red beans dish. The creamy texture comes from slow simmering and veggie staples like onions, celery, and peppers. A mix of ham, bacon, and sausage gives it bold layers of taste. It’s time-intensive but mostly hands-off. Perfect for prepping ahead, it freezes up to 6 months. The final dish warms your soul like the best of New Orleans meals.
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Updated on Sat, 22 Mar 2025 22:25:19 GMT
Louisiana Cajun Red Beans Dish Pin it
Louisiana Cajun Red Beans Dish | linacooks.com

The soul of New Orleans shines through in these down-home red beans and rice, where velvety beans bubble away with flavorful meats for a dish that's basic yet incredible. This beloved Monday staple turns everyday items into something downright wonderful through unhurried cooking and thoughtful flavoring.

My childhood in Louisiana showed me that red beans and rice isn't just food - it's a family custom. The magic happens when you let the beans cook till they make their own smooth sauce, made richer by smoky meats and veggies.

Key Ingredients

  • Dried Red Kidney Beans: Don't ever use canned ones
  • Andouille Sausage: Gives the real deal flavor
  • Holy Trinity: Bell pepper, onions, celery

Step-By-Step Cooking Guide

Getting Beans Ready (12 hours):
Check beans for stones. Wash them well. Put in cold water. Let sit overnight. Drain and wash once more.
Starting With Meats and Veggies (20 minutes):
Cook bacon until it's crisp. Cook andouille in the leftover fat. Cook trinity until tender. Throw in garlic last. Set meats aside.
Main Cooking Time (2.5 hours):
Put meats back in pot. Add the soaked beans. Pour stock over everything. Keep at a low bubble. Stir now and then. Cook until they're nice and creamy.
Finishing Touches:
Squish some beans on side of pot. Add salt and spices. Check how thick it is. Let sit a bit. Serve with fresh rice.
Louisiana Red Beans and Rice Recipe Pin it
Louisiana Red Beans and Rice Recipe | linacooks.com

These red beans and rice show what New Orleans cooking is all about - everyday stuff turned into something amazing through time and know-how. Whether you make it on the traditional Monday or any other day, it brings real Cajun comfort to your dinner table.

Flavor and Serving Ideas

  • Add spices bit by bit at the end
  • Put hot sauce on the table
  • Pair with just-cooked rice

Keeping Leftovers

  • Store rice away from beans
  • Use containers with tight lids
  • Add a splash of water when warming up
  • Don't ever freeze the rice

Side Dishes That Work Well

  • Warm crusty bread
  • Chilled beer
  • Tangy pickled veggies
  • Sprinkle of fresh parsley

This Louisiana Red Beans and Rice isn't just food - it's a slice of New Orleans heritage. Made with care and quality stuff, it delivers the true flavor of Cajun comfort cooking. Whether you're keeping up the Monday tradition or just want something deeply satisfying, this brings the New Orleans vibe straight to your kitchen table.

Winter Authentic Louisiana Red Beans and Rice Recipe Pin it
Winter Authentic Louisiana Red Beans and Rice Recipe | linacooks.com

Just remember: Great red beans are like good jazz - you can't rush them. They need their own time to build up their special rhythm and taste.

Frequently Asked Questions

→ Why soak the beans overnight?
Soaking for 12-24 hours helps them soften evenly and cut down on cook time.
→ Is this good for meal prep?
Absolutely, it tastes even better after a day or two in the fridge.
→ Can I freeze this dish?
Definitely, it keeps well in an airtight container for up to 6 months.
→ How do I fix beans that are too salty?
Toss in a chunked potato while cooking to balance the saltiness.
→ Can I use a ham hock instead of ham pieces?
Sure, a smoked ham hock works fantastic for adding flavor to the pot.

Cajun Red Beans Dish

Creamy red beans simmered slow with ham, bacon, and andouille sausage. Served over soft, freshly cooked rice for a rich, Southern-style meal.

Prep Time
735 Minutes
Cook Time
150 Minutes
Total Time
885 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Cajun

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 ¼-½ pound diced smoked ham
02 1 pound smoked or andouille sausage, sliced
03 ½ pound thick-cut bacon, chopped
04 1 pound dry red kidney beans

→ Vegetables

05 ½ cup finely chopped green onions, split
06 4 garlic cloves, minced
07 ¼ cup fresh parsley, chopped and split
08 1 cup diced celery (2 or 3 stalks)
09 1 cup diced bell pepper (1 large green one)
10 1½ cups diced onions (about two medium-sized ones)

→ Seasonings & Liquids

11 Cajun seasoning as needed
12 ½ teaspoon ground black pepper
13 1 teaspoon dried thyme
14 2 teaspoons dried oregano
15 Three bay leaves
16 10 cups chicken broth
17 White long-grain rice for serving

Instructions

Step 01

Go through the beans to pick out any debris. Cover them in cool water and let soak 12-24 hours. Drain and rinse before you start cooking.

Step 02

Fry the bacon until crispy, about 10-15 minutes. Save the grease! Brown the sausage in small batches (5-10 minutes per batch). Put the meats aside.

Step 03

Cook the diced onions, celery, and green pepper until they’re golden, which takes around 8-10 minutes. Stir in the garlic and let it cook for another minute.

Step 04

Put the meats back in the pot. Add the beans, broth, seasoning, and half the fresh herbs. Simmer gently with no lid for 2 hours. Skim off foam when needed. Check for beans to get soft and the mixture to thicken.

Step 05

Mash a few beans against the pot to thicken the mixture, if that’s what you want. Stir in the rest of your herbs and adjust seasoning to your preference. Dish it up over rice and add optional vinegar or hot sauce for extra zing.

Notes

  1. Wait to add salt—it’ll come from the meats during cooking.
  2. Ham hock can swap in for diced ham if you prefer.
  3. You can store this in the freezer for as long as 6 months.
  4. Let it sit overnight—it tastes even better the next day.

Tools You'll Need

  • 6-quart (or larger) Dutch oven
  • Colander or strainer
  • A sturdy wooden spoon
  • Spider strainer or slotted spoon

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 626
  • Total Fat: 31 g
  • Total Carbohydrate: 52 g
  • Protein: 34 g