Cajun Red Beans Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼-½ pound diced smoked ham
02 -
½ pound thick-cut bacon chopped up
03 -
1 pound dried red kidney beans
04 -
1 pound of andouille or other smoked sausage, sliced
→ Vegetables
05 -
4 minced garlic cloves
06 -
1 cup celery diced small (about 2-3 ribs)
07 -
1½ cups onions chopped up (approximately 2 medium)
08 -
1 large green bell pepper, cut into small pieces (1 cup)
09 -
¼ cup fresh parsley finely minced, divided
10 -
½ cup thinly sliced green onions, split in half for use
→ Seasonings & Liquids
11 -
Cajun-style spices to your liking
12 -
3 bay leaves
13 -
Long grain white rice for pairing
14 -
1 teaspoon dried thyme leaves
15 -
10 cups chicken broth
16 -
2 teaspoons of oregano (dried)
17 -
½ teaspoon ground black pepper
# Instructions:
01 -
Go through the beans to remove debris, then pour in enough cold water to cover and let them rest overnight (12-24 hours). Drain them and rinse thoroughly before cooking.
02 -
Sauté the bacon until crispy, which should take around 10-15 minutes, and save the drippings. Brown the sausage in several groups (5-10 minutes each) and set aside.
03 -
Cook the bell pepper, onions, and celery until they soften and start to brown (8-10 minutes). Throw in the garlic and cook for a short minute more.
04 -
Put the meats back in the pot alongside the beans, broth, herbs, and seasonings. Use half of the fresh herbs at this point. Let it simmer gently, uncovered, for a couple of hours till the beans soften and the liquid reduces. Skim off any foam floating on top.
05 -
If you'd like it thicker, smash some of the beans against the edge of the pot. Add the rest of the herbs, tweak the spices to your taste, and serve over rice. Optional: splash it with vinegar or hot sauce.
# Notes:
01 -
Skip adding salt early on since the meats will naturally season the dish.
02 -
Feel free to swap out diced ham for a ham hock if you'd like.
03 -
Cooked beans freeze well. Keep them in the freezer for up to 6 months.
04 -
It's even better the next day, so prep it ahead if you'd like.