Cajun red beans and rice

(3.64/5 - 11 votes)

  • Cajun Red Beans and Rice
  • Cajun Red Beans and Rice, Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
15 min
Cook time:
40 min
Ready in:
55 min
Very Easy


- 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


Step 1

Pick through beans and remove any pieces of dirt or shrivled beans. Rinse well and drain in a colander.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Beans are ready to serve when they are very tender and easily mashed with the back of a spoon and the liquid is thickened.

Step 6

Serve over steamed white rice with garlic or French bread.

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