Savory Cajun Red Beans and Rice

Savory Cajun Red Beans and Rice

Red beans and rice is and will always be one of my top three favorite meals of all time.  It’s soul food, packed FULL of flavor, it’s sultry and requires no features.  Literally, a glorious creole cuisine that my grandmother would say “has to come from the soul and you gotta do it right.”  I’m actually surprised it wasn’t one of the first recipe’s that I posted here on 7THand Bourbon, but when a friend of mine asked me to share my recipe, I figured now was as good a time as any.

 

My family typically would make red beans and rice using ham hocks (the pork knuckle I the foot of a pig) and fat back, which I am not willing to do.  Largely because, I’m not the biggest fan of pork and could honestly do without it.That’s the part my grandmother would be referencing when she says, “gotta do it right.”

 

 

Do I pay the price by cutting out the most savory, flavory and salty part of the recipe?  Absolutely I do! The modifications couldn’t allow the recipe to come close to the way my greats, grandparents and aunts make red beans and rice. However, my short cut of using bits of fresh bacon in the recipe make a strong runner up.

As mentioned before, red beans and rice is one of my favorite meals because it requires no features! That doesn’t mean that an occasional side of wings won’t make their way to the table..– but that’s feasting.  The meat in this recipe is enough to fill you up with just one serving, easily.  I do tend to enjoy red beans and rice best with cornbread.  There is nothing better, than breaking off the crumbs of a piece of cornbread onto a spoon, followed by a scoop of rice, a hearty helping of andouille sausage and all of the flavors that have simmered into those red beans.

Flavors really tend to hit the heart and soul after a day.  Enjoying this dish as a left over, 24 hours later is a win-win situation. Largely why, this recipe uses three cups of red beans.  I want left overs to really get to enjoy all the hard work that went into creating this dish.

If you are short on time, don’t fret!  Red beans and rice make for a great crock pot meal.  Prep your dish early by cooking your onions, bell peppers, celery and bacon. Sear your andouille sausage, mix it all into the crock pot with your soaked beans, chicken broth and set your crock pot on low.  By the time you come back, your beans will be nice and tender and ready to eat!

I kind of get the sense, that if the pot was big enough and I added stewed tomatoes, this could easily turn into a chili.  Then sit a nice, buttery, yummy piece of cornbread in the center and pile all the beans around the edges.. the sides, allowing the juices to absorb into yumminess!

Moving right along…

                     ↓ TO THE VIDEO

TIPS

  • Cook your beans on a medium heat. Sometimes, you want to cook them fast, high heat, racing to the finish line within a short amount of time.  While it’s very much possible, it’s not necessarily my most favorite way to cook them.  Rushing the beans causes them to cook unevenly AND your liquids evaporate quickly.  You’ll have to constantly add more liquid and… eh. If this doesn’t really matter to you, or it’s just not possible, meet me in the middle and cook on medium high – covered. Covering the beans allows the steam to circulate the heat while cooking and keep liquids from evaporating as quickly.
  • This recipe uses bacon, cut into pieces. While this is optional, I do like to combine a mix of the salty/savory flavors of the bacon and the andouille sausage to add some salt content, without having to continually add table salt to taste.
  • I like to use chicken broth rather than water, it has more flavor!  You could even use water and mix in Better than bouillon, which I really like as well.  I like to gradually add the chicken broth a little at a time, just enough to cover the beans.  The liquid will eventually evaporate, but adding in the broth gradually allows you to cook the beans evenly, allowing the sauce to thicken naturally without it being watery, when you’ve realized the beans have finished cooking.

GET THE RECIPE

Yields1 Serving

 1 tbsp Vegetable Oil
 1 Pack of Andouille Sausage
 3 Strips of Bacon (optional)
 ½ cup Yellow Onions
 ½ cup Green Pepper
 ½ cup Celery
 4 cloves of Garlic, minced
 3 cups Red Beans, soaked
 ½ tbsp Salt
 5 ½ tbsp Oregano
 1 pinch Thyme
 1 tbsp Cracked Black Pepper
 1 tbsp Cajun seasoning
 3 cups Chicken Broth
 1 Bay leaf (or two small ones)

1

In a large pot or saucepan, add 1 tablespoon of vegetable oil and chopped bacon and cook until crispy. (If you chose not to use bacon in this recipe, skip forward to the next step!)

2

Slice andouille sausage into thin slices and add to saucepan with chopped bacon and stir together until the andouille sausage has beautiful golden brown marks.

3

Remove meat and set aside. Add in chopped celery and green peppers and sauté until almost opaque. Once it starts to become slightly translucent, add your onions and continue to cook for about three to five minutes more.

4

Add four cloves of minced garlic and seasonings and mix into onions, celery and bell pepper mix. Once mixed in completely, return the bacon and andouille sausage to the pot/saucepan and mix in well.

5

Add beans to the pot and saucepan and stir in to mix the beans equally with the other ingredients. Add in chicken broth. Cover with a lid and let sit on medium heat for two to two and a half hours.

I typically like to add in two cans and gradually add in the third can over time.

6

Serve over rice and with corn bread or any other additional sides of your preference!

Ingredients

 1 tbsp Vegetable Oil
 1 Pack of Andouille Sausage
 3 Strips of Bacon (optional)
 ½ cup Yellow Onions
 ½ cup Green Pepper
 ½ cup Celery
 4 cloves of Garlic, minced
 3 cups Red Beans, soaked
 ½ tbsp Salt
 5 ½ tbsp Oregano
 1 pinch Thyme
 1 tbsp Cracked Black Pepper
 1 tbsp Cajun seasoning
 3 cups Chicken Broth
 1 Bay leaf (or two small ones)

Directions

1

In a large pot or saucepan, add 1 tablespoon of vegetable oil and chopped bacon and cook until crispy. (If you chose not to use bacon in this recipe, skip forward to the next step!)

2

Slice andouille sausage into thin slices and add to saucepan with chopped bacon and stir together until the andouille sausage has beautiful golden brown marks.

3

Remove meat and set aside. Add in chopped celery and green peppers and sauté until almost opaque. Once it starts to become slightly translucent, add your onions and continue to cook for about three to five minutes more.

4

Add four cloves of minced garlic and seasonings and mix into onions, celery and bell pepper mix. Once mixed in completely, return the bacon and andouille sausage to the pot/saucepan and mix in well.

5

Add beans to the pot and saucepan and stir in to mix the beans equally with the other ingredients. Add in chicken broth. Cover with a lid and let sit on medium heat for two to two and a half hours.

I typically like to add in two cans and gradually add in the third can over time.

6

Serve over rice and with corn bread or any other additional sides of your preference!

Cajun Red Beans and Rice

WATCH THE VIDEO

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