Cajun red beans and rice

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1 pound dried red beans

12 cups water

2 tablespoons vegetable oil

2 - 3 ham hocks

1/2 pound bacon, diced

1 pound Andouille or other smoked sausage, quartered and cut into 1-inch pieces

6 garlic cloves, minced

1 cup chopped onion

1 green bell pepper, chopped

1/2 cup celery, chopped

1/2 cup chopped green onions

2 bay leaves

1 tablespoon Worcestershire sauce

1/4 cup fresh minced parsley

2 teaspoons fresh thyme leaves, minced

2 teaspoons Creole/Cajun seasoning, like Tony Chachere's

1/4 cup apple cider vinegar

2 teaspoons Tabasco, sauce to taste

4 cups hot cooked rice


  • Pick through beans and remove any pieces of dirt or shrivled beans. Rinse well and drain in a colander.
  • Dice the bacon and sausage and place in heated stock pot with about 2 tablespoons cooking oil. Add chopped onion, celery and bell pepper to the pot and saute until onion is translucent.
  • Add garlic and saute until fragrant, do not brown. Immediately add green bell pepper and celery. Add water to pot and add ham hocks and rinsed beans.
  • Bring mixture to a boil and reduce heat to simmer. Add remaining ingredients, except green onions and cook very slowly, partially covered, for 2 to 3 hours hours. Stir the mixture about every 30 minutes.
  • Beans are ready to serve when they are very tender and easily mashed with the back of a spoon and the liquid is thickened.
  • Serve over steamed white rice with garlic or French bread.


Cajun Red Beans and Rice, photo 1Cajun Red Beans and Rice, photo 2

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