As promised, here’s a recipe of Cajun beans and rice I really like. It’s very similar to our Bruine Bonen (Surinamese beans & rice) and the big difference is in the andouille sausage.
The dry beans should be soaked overnight, unless you’re using a pressure cooker or slow-cooker. The pressure cooker will significantly cut the cooking time short and the slow-cooker, well, needs twice as much time but at least you don’t have to worry that anything will burn. đŸ˜‰
Check out my Amazon shop for deals on pressure or slow-cookers.
Cajun red beans and rice
Ingredients
- 1 lb dry kidney beans
- 1/4 cup oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 tbsp garlic minced
- 2 stalks celery chopped
- 6 cups water
- 2 bay leaves
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1/4 tsp dried sage
- 1 tablespoon dried parsley
- 1 tsp Cajun seasoning
- 1 lb andouille sausage sliced
- 4 cups water
- 2 cups long grain white rice
Instructions
- Rinse beans and soak in a large pot of water overnight. You can also use canned beans, just keep in mind that it will taste slightly different. Another shortcut is using a pressure or slow-cooker.
- In a skillet, heat oil over medium heat. Add onion, bell pepper, garlic and celery and stir for 3 to 4 minutes.
- Rinse beans and transfer to a large pot adding 6 cups water. Stir cooked vegetables into beans. Add bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to a boil, then reduce heat to medium-low and simmer for 2 1/2 hours.
- Stir sliced sausage into beans, and continue to simmer for 30 minutes.
- Serve beans over steamed white rice and enjoy some good Louisiana Red Beans and Rice!