Cajun Red Beans Dish (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
Wait to add salt—it’ll come from the meats during cooking.
02 -
Ham hock can swap in for diced ham if you prefer.
03 -
You can store this in the freezer for as long as 6 months.
04 -
Let it sit overnight—it tastes even better the next day.