Description
A comforting and flavorful Cajun dish made with slow-cooked red beans, sausage, and spices, perfect for family dinners.
Ingredients
Scale
- 1 pound dried red kidney beans, rinsed
- 8 cups water, plus more as needed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound smoked sausage, such as andouille or kielbasa, sliced
- 4 ounces tasso ham, diced (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon smoked paprika
- Hot sauce, to taste (optional)
- Cooked white rice, for serving
- Chopped green onions, for garnish (optional)
Instructions
- Place the dried red kidney beans in a large colander and rinse them thoroughly under cold running water.
- Pick out any debris or shriveled beans.
- Place the rinsed beans in a large pot and cover them with at least 2 inches of cold water. Let them soak for at least 8 hours, or preferably overnight.
- After soaking, drain the beans and rinse them under cold running water again.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and sliced smoked sausage to the pot. Cook for another 2-3 minutes.
- If using tasso ham, add it to the pot and cook for about a minute, stirring.
- Add the drained beans to the pot and 8 cups of water. Also, add bay leaves, thyme, oregano, cayenne, black pepper, salt, and smoked paprika.
- Bring to a boil, then reduce the heat, cover, and simmer for 2-3 hours, or until beans are tender.
- For a creamier texture, you can mash some beans during the last 30-60 minutes of cooking.
- Taste and adjust seasonings as needed.
- Continue to simmer uncovered until the sauce thickens to your desired consistency.
- While the beans simmer, cook the white rice according to package directions.
- Spoon a generous portion of cooked rice into a bowl and top with a ladleful of Cajun red beans. Garnish with green onions, if desired.
Notes
This recipe can be made ahead of time; flavors improve with time. Leftovers can be stored in the fridge for up to four days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 40mg