This Cajun-style red beans and rice is my take on the authentic Louisiana classic, but with a Southern twist! With red kidney beans, smoked sausage, and a perfect blend of spices, this red beans and rice recipe is comforting and delicious!
I am the self-professed number one fan of Popeye’s red beans and rice. In fact, on the “Mount Rushmore” of my all-time favorite foods, Cajun red beans and rice would be at the top.
And since the weather is turning cooler and a big bowl of my favorite Louisiana comfort food was calling my name, I decided to make a giant pot of my favorite meal to warm my soul – and to enjoy while I’m watching all of the great college football games.
This red beans and rice recipe is my take on my friend’s authentic Cajun recipe. Jason, better known as The Cajun Ninja, is a Louisiana native and makes this dish for his family often, but I threw in a few twists to make it my own.
What is Red Beans and Rice?
If you’ve never experienced the Cajun delicacy known as red beans and rice or red beans and sausage, depending on what part of the country you’re from, then allow me to introduce you to this heavenly bowl of beans and goodness.
Red beans and rice is a common dish in Cajun kitchens, consisting of red kidney beans that are slow-cooked with diced onions, bell peppers, and celery (the “holy trinity” of Cajun cooking) and seasonings like garlic, bay leaves, and Cajun seasoning.
The beans are simmered in a large pot until they’re super flavorful with more of a creamy-like texture. Smoked sausage or ham hock are often added to the pot of beans for extra flavor, and the beans are typically served over a bed of cooked white rice – hence the name “red beans and rice”.
However, if you’re talking to a Louisiana native, you may want to refer to the dish as “red beans and sausage”. I asked my friend Jason if his red beans and sausage recipe was the same thing as red beans and rice, and he laughed at me.
What kind of beans do I use for red beans and rice?
There are two types of beans that work for this Louisiana style red beans recipe. You can use dry red kidney beans (my preference) or dry red beans. Both have a similar color and flavor profile, but red beans are a bit milder and have a slightly nutty taste, while kidney beans have a slightly firmer texture, perfect for stewing down for hours.
One thing is for sure, though, I definitely recommend using dried red beans for this recipe.
Ingredients Needed
- dried red kidney beans – For the most authentic red beans and rice, look for the Camellia brand of beans. You will need a 1 pound bag.
- smoked sausage – Look for a regular smoked pork sausage.
- green bell pepper, yellow onion, and celery – Known as the “Holy Trinity”, this blend of diced vegetables is a staple in Cajun cooking.
- garlic – Fresh minced garlic is best.
- chicken broth or stock – Many recipes for red beans and sausage include a good amount of water, but I like to add flavor wherever I can… an easy way to do that is to swap the water in recipes for chicken broth instead.
- ham hock – This ingredient is typically added to stews or soups to add flavor only. You’ll remove the hock after simmering, and you won’t actually eat the meat. I recommend rinsing the ham hock well before using to remove some of the excess salt – they are quite salty!
- Cajun seasoning, bay leaves – You probably won’t need any salt, as the other ingredients like the smoked sausage and ham hock are fairly salty already.
- cooked white rice – To serve with the beans and sausage.
Soaking the Red Beans
Before you start making your red beans and sausage, you’ll need to do a bit of prep work to get the beans ready, just like when making homemade pinto beans. I always use dried beans when making my favorite red beans and rice, because you can simmer them down for a longer period of time without worrying about them turning to absolute mush.
Canned beans may save you a few steps, but they tend to break down faster, especially when cooked for multiple hours. So dried beans are definitely best.
Just pour the red kidney beans into a large bowl, and add enough cold water to completely cover the beans. Set the bowl on the counter overnight, and then drain the water out before adding the beans to the pot for your red beans and rice. Easy peasy!
How to Make Cajun Red Beans and Rice
It’s true that there are multiple steps involved and this recipe does take hours and hours to cook – red beans and rice is definitely not a 30 minute meal – but most stick-to-your-ribs, fill-your-belly comfort meals are made from scratch and require some patience.
Just follow these steps for the perfect home-cooked red beans and sausage dinner:
- Brown the cut sausage in about 1 tablespoon of oil until a nice color develops. Then, transfer sausage to a bowl and set aside, reserving the sausage grease in the pot.
- Add the diced peppers, onions, and celery to the pot with the sausage grease. Sauté the vegetables for about 15 minutes, stirring often and using your spoon or spatula to scrape up the fond (brown bits) from the bottom of the pan. Add the minced garlic and sauté for about 3 minutes.
- Add the chicken broth, drained soaked beans, ham hock, bay leaves, and seasonings to the pot with the sautéed vegetables. Stir together, and bring to a boil. Then, cover the pot with a lid and reduce the heat to simmer for about 2½ to 3 hours. About 2 hours into the simmering time, remove the lid from the pot for some of the liquid to evaporate and the red beans to thicken a bit.
- After 2½ to 3 hours, use a slotted spoon to remove about ⅓ to ½ of the beans from the pot and transfer to a bowl. Use a fork to mash the beans up to a smooth, thick consistency. Then, add the mashed beans back to the pot and stir well. This helps to thicken the red beans mixture.
- Add the smoked sausage back to the pot with the beans, simmer for another 30 minutes, and then your red beans and sausage are ready to serve over a bowl of cooked white rice.
We like to serve our red beans and rice with a sprinkle of sliced green onions for garnish, and a good dose of our favorite hot sauce.
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Recipe Tips
- Rinse the ham hock before using – Ham hocks can contain quite a bit of salt, so rinse the hock well before adding it to the pot of beans so that your finished dish isn’t too salty.
- Use dried beans for best results – While canned beans are convenient, dried red kidney beans deliver the best texture and flavor. Soak them overnight, and be sure to rinse and drain the beans before cooking to remove any debris or excess starch.
- Don’t add salt until the very end – Smoked sausage and ham hocks are fairly salty and will help to flavor the entire dish. Don’t salt the beans until the very end of the cooking time, and only do so if needed. We didn’t add any salt to our red beans and rice whatsoever.
- Serve with cooked white rice – The fresh steamed white rice helps to balance the rich flavor of the beans. Spoon a bed of rice into the bottom of a bowl, and then ladle a few scoops of the red beans on top. Serve with hot sauce and/or sliced green onions.
Cajun-Style Red Beans and Rice with Smoked Sausage
Ingredients
- 1 lb dried red kidney beans
- 1 tablespoon oil
- 1 lb smoked sausage cut into rounds about ¼" thick
- 1 large green bell pepper diced
- 1 medium yellow onion diced
- 2 large celery stalks with leaves diced
- 5-6 cloves garlic minced
- 3 cups chicken broth
- 1 cup water
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 smoked ham hock rinsed to remove excess salt
- cooked white rice for serving
Instructions
- Pour the dried red kidney beans into a large bowl. Add enough cold water to completely cover the beans by about 1 inch. Leave the bowl on the counter for the beans to soak overnight. When ready to use, drain the beans and set aside.
- In a large pot over medium heat, add one tablespoon of oil and brown sausage for about 5 minutes or until a slightly brown color develops. Then, transfer sausage to a bowl and set aside, reserving the sausage grease in the pot.
- Add the diced peppers, onions, and celery to the pot with the sausage grease. Sauté the vegetables for about 15 minutes, stirring often and using your spoon or spatula to scrape up the fond (brown bits) from the bottom of the pan.
- Add the minced garlic to the pot with the vegetables. Sauté the garlic and vegetables together for about 3-4 minutes.
- To the pot with the vegetables and garlic, add the following: chicken broth, water, drained kidney beans, ham hock, bay leaves, and Cajun seasoning. Mix together briefly, and bring to a boil over medium heat.
- Once the liquid comes to a boil, cover the pot with a lid and reduce the heat to simmer for about 2½-3 hours. About 2 hours into the simmering time, check the thickness of the beans. If needed, leave the lid off for the remaining 30 to 60 minutes of simmering time for some of the liquid to evaporate and the beans to thicken.
- Also at the 2 hour mark, use a slotted spoon to remove about ⅓ to ½ of the beans from the pot and transfer to a bowl. Use a fork to mash the beans up to a smooth, thick consistency. Then, add the mashed beans back to the pot and stir well. This helps to thicken the red beans mixture.
- When there is about 20 minutes of simmering time remaining, add the sausage back to the pot. Continue to simmer for 15-20 minutes, stirring often. Total simmering time should be about 2½-3 hours.
- Ladle red beans and sausage over a bed of cooked white rice. Garnish with sliced green onions and a few dashes of hot sauce if you wish. Enjoy!
Notes
- Rinse the ham hock before using – Ham hocks can contain quite a bit of salt, so rinse the hock well before adding it to the pot of beans so that your finished dish isn’t too salty.
- Use dried beans for best results – While canned beans are convenient, dried red kidney beans deliver the best texture and flavor. Soak them overnight, and be sure to rinse and drain the beans before cooking to remove any debris or excess starch.
- Don’t add salt until the very end – Smoked sausage and ham hocks are fairly salty and will help to flavor the entire dish. Don’t salt the beans until the very end of the cooking time, and only do so if needed. We didn’t add any salt to our red beans and rice whatsoever.
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