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–+ servings
Red Beans and Rice - Red beans simmering in a heavy bottom pan with herbs.

Red Beans and Rice

Cajun red beans served over rice.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Cajun
Servings 4 people
Calories 706 kcal

Equipment

  • large dutch oven
  • slotted spoon
  • cutting board
  • kitchen knife

Ingredients
 
 

  • 1 pound red kidney beans
  • 6 cups water
  • Sea salt
  • 1 large onion - finely chopped
  • 4 ribs celery - finely chopped
  • 1 green bell pepper - seeded and finely chopped
  • 1 Tbsp vegetable oil
  • 1 pound Andouille sausage - cut into 1/2 inch pieces
  • 4 clove garlic - minced
  • ½ tsp ground Cayenne pepper
  • Freshly ground black pepper
  • 1 smoked ham hock - optional
  • 1 tsp ground sage
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • Tabasco hot sauce
  • 4 cups white rice

Instructions
 

  • You can use canned red beans, but if you intend to make the beans from scratch, place the beans into a large bowl and cover with 6 cups of cold water. Add 2 tbsp salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse before using.
    1 pound red kidney beans, Sea salt, 6 cups water
  • Chop the onions, bell peppers, and celery (Cajun Trinity)
    1 large onion, 1 green bell pepper, 4 ribs celery
    Red Beans and Rice - Chopped onions, bell peppers and celery in a glass bowl.
  • Gather and prepare remaining ingredients.
    Red Beans and Rice - Chopped garlic on a cutting board, with black pepper and cayenne pepper in a small glass bowl.
  • In a large Dutch oven, heat oil until shimmering. Add sausage and cook, stirring, until lightly browned, about 5 minutes.
    1 pound Andouille sausage, 1 Tbsp vegetable oil
    Red Beans and Rice - Andouille sausage, split lengthwise and growing in a skillet.
  • Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables are softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cayenne pepper, and 10-12 grinds of black pepper. Cook, stirring, until fragrant, about 30 seconds.
    Freshly ground black pepper, 4 clove garlic, 1/2 tsp ground Cayenne pepper
    Red Beans and Rice - Chopped onions, bell pepper, and celery sautéing in a heavy bottom pan.
  • Add beans, along with enough water to cover by about 2 inches, ham hock (if using), thyme, sage, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, about 2 1/2 hours.
    1 smoked ham hock, 4 sprigs fresh thyme, 3 bay leaves, 1 tsp ground sage
    Red Beans and Rice - Beans with spices simmering with a ham hock in water.
  • Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, salt and pepper.
    Tabasco hot sauce
    Red Beans and Rice - Cooked red beans and rice, simmering in a heavy bottom pot.
  • For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.
    4 cups white rice
    White Rice - cooked in a pot with a wooden spoon.

Nutrition

Calories: 706kcal | Carbohydrates: 33g | Protein: 44g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 1037mg | Potassium: 1127mg | Fiber: 10g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 6mg
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