Cajun Red Beans and Rice
This Cajun Red Beans and Rice is a hearty, slow-simmered dish made with creamy red beans, smoky bacon, andouille sausage, and aromatics, served over fluffy white rice for a comforting, flavorful meal.
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Servings: 0
Ingredients
- 3 tbsp salt
- 1 lb small red beans about 2 c, rinsed and picked over
- 4 slices bacon about 4 oz, chopped fine
- 1 medium onion chopped fine
- 1 small green bell pepper seeded and chopped fine
- 1 celery rib chopped fine
- 3 medium garlic cloves minced or pressed
- 1 tsp fresh thyme leaves
- 1 tsp sweet paprika
- 2 bay leaves
- 1/4 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 3 c low-sodium chicken broth
- 6 c water
- 8 oz andouille sausage halved lengthwise and cut into 1/4-inch slices
- 1 tsp red wine vinegar plus extra for seasoning
- White rice for serving
- 3 scallions white and green parts, thinly sliced
- Hot sauce for serving
Instructions
Soak the beans.
- In a large bowl, dissolve the salt in 4 quarts of cold water. Add the beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse thoroughly.
Cook the bacon.
- In a large Dutch oven set over medium heat, cook the chopped bacon, stirring occasionally, until browned, about 5 to 8 minutes.
Add the vegetables.
- Add the chopped onion, green bell pepper, and celery to the Dutch oven. Cook, stirring frequently, until the vegetables are softened, about 6 to 7 minutes.
Add the aromatics and spices.
- Stir in the garlic, thyme, paprika, bay leaves, cayenne pepper, and black pepper. Cook for approximately 30 seconds, or until fragrant.
Add the beans and liquids.
- Stir in the soaked beans, chicken broth, and water. Bring the mixture to a boil over high heat.
Simmer the beans.
- Reduce the heat and maintain a vigorous simmer, stirring occasionally, until the beans are just soft and the liquid begins to thicken, about 45 to 60 minutes.
Add the sausage and vinegar.
- Stir in the andouille sausage and red wine vinegar. Continue cooking until the beans are fully tender, creamy, and the liquid has thickened, about 30 minutes more.
Adjust the seasoning.
- Season to taste with additional salt, black pepper, and red wine vinegar as needed.
Serve.
- Spoon the red beans over cooked white rice. Garnish with sliced scallions and serve with hot sauce.
Notes
To make this Cajun Red Beans and Rice gluten free, confirm that the andouille sausage, bacon, chicken broth, hot sauce, and red wine vinegar are certified gluten free or free from hidden gluten-containing additives. Some packaged meats and broths may contain gluten-based fillers or flavorings, so label-checking is especially important. Serve with plain cooked rice, which is naturally gluten free.