Cajun Red Beans and Rice
Smoky red beans simmered with bacon, andouille sausage, aromatics, and bold Cajun spices, served over white rice for a hearty and comforting Southern classic.
Servings
Ingredients
- 3 tablespoons kosher salt
- 1 pound dried small red beans approximately 2 cups, rinsed and picked over
- 4 slices bacon approximately 4 ounces, finely chopped
- 1 medium onion finely chopped (approximately 1 cup)
- 1 small green bell pepper seeded and finely chopped (approximately 1/2 cup)
- 1 celery rib finely chopped (approximately 1/2 cup)
- 3 garlic cloves minced or pressed (approximately 1 tablespoon)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 3 cups low-sodium chicken broth
- 6 cups water
- 8 ounces andouille sausage halved lengthwise and sliced into 1/4-inch pieces
- 1 teaspoon red wine vinegar plus more to taste
- Steamed white rice for serving
- 3 scallions white and green parts, thinly sliced, for garnish
- Hot sauce for serving (optional)
Instructions
Soak the Beans
- In a large bowl, dissolve the salt in 4 quarts of cold water. Add the red beans and soak at room temperature for at least 8 hours or up to 24 hours. After soaking, drain and rinse the beans thoroughly.
Render the Bacon and Sauté Vegetables
- In a large Dutch oven or heavy-bottomed pot set over medium heat, cook the chopped bacon, stirring occasionally, until browned and crisp, approximately 5 to 8 minutes. Add the chopped onion, green bell pepper, and celery. Cook, stirring frequently, until vegetables are softened, approximately 6 to 7 minutes.
Add Garlic and Spices
- Stir in the garlic, thyme, paprika, bay leaves, cayenne, and black pepper. Cook for about 30 seconds, until fragrant.
Simmer the Beans
- Add the soaked and rinsed beans to the pot along with the chicken broth and water. Bring the mixture to a boil over high heat. Reduce heat and maintain a vigorous simmer, stirring occasionally, until the beans are tender and the liquid begins to thicken, approximately 45 to 60 minutes.
Add Sausage and Finish Cooking
- Stir in the andouille sausage and red wine vinegar. Continue to cook, stirring occasionally, until the liquid is thickened and the beans are fully tender and creamy, about 30 minutes more.
Adjust Seasoning and Serve
- Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Serve the beans and sausage over warm white rice. Garnish with sliced scallions and, if desired, a few dashes of hot sauce.
Notes
Cajun Red Beans and Rice is naturally gluten-free when prepared with care. To ensure it remains safe for gluten-sensitive individuals, verify that the andouille sausage and chicken broth used are certified gluten-free, as these may sometimes contain gluten-based fillers or additives. Serve with plain white rice or a certified gluten-free grain, and double-check all spice blends and condiments for cross-contamination or hidden gluten sources.