Spicy Cajun Red Beans and Rice
Spicy Cajun Red Beans and Rice
Ingredients
For the Red Beans
- 1 pound dried small red beans, rinsed and sorted
- 12 ounces smoked sausage, cut into 1/2-inch thick rounds
- 4 slices bacon, diced
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, medium, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon hot sauce, such as Tabasco, or more, to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
For the Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
Rinse and sort the dried red beans, removing any debris. Place them in a large pot, cover with several inches of water, and bring to a boil. Boil for 10 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and set aside.
⏱️ 15 min
- 2
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon fat in the pot. Set the crispy bacon aside for garnish.
⏱️ 10 min
- 3
Add the sliced smoked sausage to the pot with the bacon fat. Cook over medium-high heat until browned on both sides. Remove the sausage and set aside.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes.
⏱️ 10 min
- 5
Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the drained red beans, chicken broth, bay leaves, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
⏱️ 75 min
- 7
While the beans are simmering, prepare the rice. In a medium saucepan, combine the long grain white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
⏱️ 20 min
- 8
Once the beans are tender, return the cooked smoked sausage to the pot. Mash about 1/4 to 1/2 cup of the beans against the side of the pot with a spoon or potato masher to thicken the mixture. Stir in the hot sauce.
⏱️ 5 min
- 9
Taste and adjust seasonings as needed. If the beans are too thick, add a little more chicken broth or water.
⏱️ 1 min
- 10
Serve the spicy Cajun red beans over a bed of fluffy white rice. Garnish with the reserved crispy bacon, fresh chopped parsley, and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cajun Red Beans and Rice
Ingredients
For the Red Beans
- 1 pound dried small red beans, rinsed and sorted
- 12 ounces smoked sausage, cut into 1/2-inch thick rounds
- 4 slices bacon, diced
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, medium, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon hot sauce, such as Tabasco, or more, to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
For the Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
Rinse and sort the dried red beans, removing any debris. Place them in a large pot, cover with several inches of water, and bring to a boil. Boil for 10 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and set aside.
⏱️ 15 min - 2
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon fat in the pot. Set the crispy bacon aside for garnish.
⏱️ 10 min - 3
Add the sliced smoked sausage to the pot with the bacon fat. Cook over medium-high heat until browned on both sides. Remove the sausage and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes.
⏱️ 10 min - 5
Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Add the drained red beans, chicken broth, bay leaves, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
⏱️ 75 min - 7
While the beans are simmering, prepare the rice. In a medium saucepan, combine the long grain white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
⏱️ 20 min - 8
Once the beans are tender, return the cooked smoked sausage to the pot. Mash about 1/4 to 1/2 cup of the beans against the side of the pot with a spoon or potato masher to thicken the mixture. Stir in the hot sauce.
⏱️ 5 min - 9
Taste and adjust seasonings as needed. If the beans are too thick, add a little more chicken broth or water.
⏱️ 1 min - 10
Serve the spicy Cajun red beans over a bed of fluffy white rice. Garnish with the reserved crispy bacon, fresh chopped parsley, and sliced green onions.
⏱️ 2 min