Best Cajun Red Beans Recipes

CAJUN RED BEANS AND RICE

Steps:

• Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
• Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
• Spoon kidney beans into bowls. Top with rice and serve.

CAJUN RED BEANS

Steps:

• Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
• Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
• Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
• Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
• Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

CAJUN RED BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and rinse beans, discarding liquid. Return beans to Dutch oven. Add the ham bone, water and salt. Bring to a boil. Reduce heat; simmer, uncovered for 1 hour., Remove ham bone, when cool enough to handle, remove meat from bone and discard bone. Set meat aside. To the bean mixture, add the onions, green pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, cayenne, oregano, thyme and hot pepper sauce. Cook on low for 1 hour., Add sausage and reserved ham; cook 30 minutes longer or until heated through, stirring occasionally. Serve over rice.

CAJUN-STYLE RED BEANS AND RICE

Steps:

• Heat oil in a large skillet over medium heat.
• Add in onions, garlic green bell pepper and crushed chili flakes; saute until veggies are soft (about 8 minutes).
• Sprinkle with chili powder and paprika, cook about 1 minute.
• Add in tomato sauce, stewed tomatoes and hot sauce (if using) season with salt and add in sugar to taste if needed.
• Add in beans, cooked ground beef and bacon if using; mix to combine and simmer for about 1 hour.
• Serve mixed or over rice topped with a dollup of sour cream if desired.

CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
• In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
• Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.

CAJUN MEATLESS RED BEANS AND BROWN RICE

Steps:

• Combine 3 3/4 cups water and brown rice in a rice cooker. Close and lock lid. Cook according to manufacturer's instructions, about 30 minutes.
• Combine red beans, onion, canola oil, garlic, parsley, chicken stock concentrate, basil, thyme, oregano, cayenne pepper, Creole seasoning, and bay leaves in a stovetop pressure cooker. Add enough water to cover.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure for 22 minutes. Let pressure release naturally according to manufacturer's instructions; unlock lid and remove. Discard bay leaves.
• Serve red beans with brown rice.

CAJUN RED BEANS AND RICE SALAD

Steps:

• Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
• Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
• Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.

CAJUN SAUSAGE AND RED BEANS

Steps:

• Combine all ingredients in crockpot.
• Cover and cook on low 7-8 hours.
• May be served over cooked rice, if desired, or as a thick and zesty soup.

CAJUN RED BEANS AND RICE

Steps:

• Cajun seasoning mixture ingredients. Just mix all ingredients together well. Set aside. May be stored in a ziplock or airtight container for several weeks.
• In a large pot, add 1 tbsp of oil. Add ham and bacon dices and sauté until they are browned. Remove from pot and set aside.
• In pot, add remaining oil and add onion, green pepper, garlic, celery and stir well. Sauté mixture until veggies are limp and cooked. About 8 minutes.
• Add kidney beans, bay leaves, thyme, sage, parsley and Cajun spices. Mix well together.
• Add chicken broth and bring mixture to a boil. Lower heat, cover pot and simmer low for 30 minutes.
• Add rice, ham/bacon and bring mixture to boil. Lower heat to low, cover and simmer 20minutes. Remove from heat and let sit 5 minutes. ***Read directions on rice brand package and follow the cooking time on the package. Rice cooking times vary per brand, so it is best to follow the cooking time directions on the package you are using in this recipe. The Uncle Bens Rice I use states a simmer of 20 minutes as I state in this recipe.
• Serve.

REAL CAJUN RED BEANS AND SAUSAGE

Steps:

• Wash beans.
• In a large Dutch oven, cover beans in cold water and soak overnight. (or use fast method - put beans in water, bring to boil, cover and let stand for a couple hours).
• When the beans are ready to cook, add the onion, bell pepper, garlic, bay leaf and (optional) ham-bone with some meat on it.
• Add enough additional water to cover the beans by at least 3 inches.
• Cook slowly stirring occasionally until beans are tender, approximately 1 1/2 to 2 hours.
• In the last 30 minutes of cooking mash some of the beans to thicken the gravy.
• Add the smoked sausage and season to taste with salt and pepper.
• (The heat may be increased to evaporate excess water if the beans are too watery.).
• Stir to prevent sticking.
• Serve over steamed rice.

CAJUN-STYLE RED BEANS AND RICE

Steps:

• 1. Heat oil in a large skillet over medium heat. 2. Add in onions, garlic, green bell pepper, and crushed chili flakes; saute until veggies are soft (about 8 minutes.) 3. Sprinkle with chili powder and paprika, cook about 1 minute. 4. Add tomato sauce, stewed tomatoes, and hot sauce; season with salt, add sugar to taste. 5. Add beans & bacon, mix to combine and simmer about an hour.

LIGHTER CAJUN RED BEANS AND RICE

Steps:

• Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.).
• Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
• Add the onion and garlic and cook, stirring, for 5 minutes, or until tender.
• Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce.
• Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended.
• Serve the beans over the rice.
• Garnish with the chopped chives or scallions.

CAJUN RED BEANS AND RICE

Steps:

• In 2-quart saucepan, heat rice and sauce mix, water and sausage to boiling. Reduce heat to low. Cover; cook about 25 minutes, stirring occasionally, until rice is tender.
• Stir in beans; heat 1 minute. Let stand 5 minutes. Fluff rice. Garnish with onion.

CAJUN RED BEANS AND RICE

Steps:

• 1. Rinse the beans and place in large stock pot. Pour enough cold water into pot to cover beans and bring to a boil.
• 2. Drain the beans once the water has boiled. No need to soak beans overnight to accomplish the same thing. Return beans to the stock pot and pour in 4 cups water. Return to a boil and then reduce heat to simmer.
• 3. In a skillet, add olive oil and butter on med low heat. Place celery, onion, and peppers in skillet and saute until just tender. Add the garlic for just about 2 minutes. Don't brown this mixture. Add this mixture to the stock pot.
• 4. Cover the stock pot and continue to cook on simmer until beans are tender (about 3 hours). Check and stir often. For a thicker sauce at the end of the 3 hours, you can add 1/2 can refried beans or take about a cup of beans out of the pot, mash them and return to the pot.
• 5. Cut 2 pounds of smoked sausage into one-inch lengths and lightly saute in a skillet with just a small amount of oil until they are brown. Add the sausage to the beans and continue to simmer for about an hour. Check and stir about every 15 minutes.
• 6. Salt and pepper to taste. Some sausages might be saltier than others so wait until the sausage has cooked with the beans to add salt and pepper.
• 7. Cook rice as directed on package. I use Mahatma long grain (1 cup rice, 2 cups water). Bring to a boil, reduce heat to simmer and cook for 20 minutes. Turn off heat and just let rice set for 10 minutes.
• 8. Put rice in bowl and cover with beans, sausage and sauce. Put chopped green onions on top and serve. You might want to put the Tabasco Sauce bottle on the table - it enhances the flavor.
• 9. The beans are even better if you just put the stock pot in the refrigerator overnight and reheat them the next day. Use the left over beans as a base for chili - a whole new recipe.

CAJUN RED BEANS AND RICE GIFT MIX

Steps:

• Combine seasonings in a small bag.
• 1 1/2 cups white rice in a separate packet.
• Label: Wash beans, put into pot with spices and 1/2 to 1 lb.
• pork neck bones, smoked.
• Cook until beans are well done and meat falls from bones.
• Take out bones, and shred meat into small pieces.
• Serve in large bowl with cooked white rice on bottom.
• Garnish with finely minced green onion, and pass bottle of hot sauce.
• To cook rice: Bring 3 cup water and 1 teaspoons salt to boil.
• Add rice, cover and steam for 20 minutes.
• Cajun Red Beans and Rice but add 1 1/2 cups water instead of just 1 cup.
• Make small, thick pancakes in a greased skillet, and serve with the beans and rice.

CAJUN RED BEANS AND RICE

Steps:

• Brown the sausage and onion. Drain. Put back over medium heat and add the peppers, garlic,beans, tomato, cajun seasoning, oregano, thyme and water.
• Bring to a boil, then reduce heat and simmer 10 minutes, stirring as needed. Add the wine and hot sauce and cook 1 minute more. Salt and pepper to taste.
• Serve over rice and garnish with green onions.

CAJUN RED BEANS AND RICE

Steps:

• Translation:.
• Wash dried beans.
• Remove any foreign matter, such as stems, etc.
• Place in a large 4 to 6 quarts (4 to 6-liter) saucepan or Dutch oven. Add 4 to 5 quarts (4 to 5 liters) water, ham, onion, garlic and seasonings. Simmer slowly for about 3 hours until beans are soft and gravy is thick.
• To Serve: Cook up some rice. Warm red bean soup in oven, on the stove top or in the microwave until nice and warm. Serve over cooked rice, with Tabasco sauce if you like it hot.

QUICK CAJUN RED BEANS & RICE

Steps:

• Slice sausage and dice onion, bell pepper, and bacon.
• Drain and rinse beans.
• Add 1 quart + 1 cup of stock to large (5 quart) pot, as well as red beans and all seasonings except garlic.
• Bring beans to boil for 15 minutes then use a masher to break apart the beans.
• While the beans are boiling -- Brown sausage & bacon in a skillet. Remove meat from skillet but leave the drippings.
• Saute onion & bell pepper in skillet until onions are translucent. Add garlic in last few minutes.
• Add meat, onion, pepper, garlic, & drippings to the pot.
• Simmer for 15 more minutes, then serve with rice.
• Add remaining 3 cups to rice cooking pot and prepare rice as directed by instructions.

JAMBALAYA BURGERS AND CAJUN CORN AND RED BEANS

Steps:

• Preheat a grill pan or large nonstick skillet over medium-high heat.
• Place the chicken or turkey in a bowl. Add the sausage, half the chopped celery, half the chopped green bell peppers, the onions, half the garlic, the thyme, hot sauce, salt, pepper, and about 2 tablespoons of the EVOO. Combine the mixture and form 4 patties. Grill for 5 minutes on each side.
• Heat a skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan), the remaining bell peppers, remaining garlic, and the corn kernels, and season with salt and pepper. Cook the corn and bell peppers, stirring frequently, for 3 or 4 minutes, then add the scallions and red beans to the pan and heat through, 2 or 3 minutes. Add 1/2 cup of the chili sauce and cook for 1 minute more. Turn off the heat and let stand.
• Combine the remaining chili sauce with the remaining celery, the mayo, and the grainy mustard and reserve.
• Coat the shrimp with a little EVOO and the Old Bay Seasoning, salt, and pepper. Grill alongside the burgers, pressing the shrimp down with a small heavy skillet or a small skillet with a heavy can inside to prevent the shrimp from curling up. Cook for 2 minutes on each side.
• Place the roll bottoms on plates and top with burgers, shrimp, lettuce, and tomato slices. Slather the bun tops with chili-mayo-mustard sauce and set in place. Serve the Cajun corn and beans alongside.