Cajun Red Beans and Rice Recipe

Name: Cajun Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs dried red beans (kidney beans , soaked overnight in cold water to cover.); 2 cups onions (chopped); 12 green onion (thinly sliced green scallion tops); 1 ⅓ tablespoons garlic (finely minced); 2 tablespoons parsley (fresh finely minced); 1 lb ham (baked , not smoked or country, cut into 1 inch pieces); 1 lb pork (pickled and cut into large chunks. Pickled pork is a new orleans popular seasoning meat sold package); 1 ham bone (baked, not smoked or country with some meat on it, sawed into 4-5 inch lengths); 1 tablespoon salt; ½ teaspoon pepper (freshly ground black); ⅛ teaspoons cayenne; ⅛ teaspoon red pepper (crushed ); 2 bay leaves (whole broken into quarters); ½ teaspoon dried thyme; ⅛ teaspoon dried basil; 2 quarts water (cold, approximately); 2 cups rice (long grain); 4 cups water; 2 teaspoons salt; 1 tablespoon butter (salted)

Servings: persons

2 lbs dried red beans (kidney beans , soaked overnight in cold water to cover.)
2 cups onions (chopped)
12 green onion (thinly sliced green scallion tops)
1 ⅓ tablespoons garlic (finely minced)
2 tablespoons parsley (fresh finely minced)
1 lb ham (baked , not smoked or country, cut into 1 inch pieces)
1 lb pork (pickled and cut into large chunks. Pickled pork is a new orleans popular seasoning meat sold package)
1 ham bone (baked, not smoked or country with some meat on it, sawed into 4-5 inch lengths)
1 tablespoon salt
½ teaspoon pepper (freshly ground black)
⅛ teaspoons cayenne
⅛ teaspoon red pepper (crushed )
2 bay leaves (whole broken into quarters)
½ teaspoon dried thyme
⅛ teaspoon dried basil
2 quarts water (cold, approximately)
2 cups rice (long grain)
4 cups water
2 teaspoons salt
1 tablespoon butter (salted)

1
Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8-10 quart pot or kettle, adding just enough of the cold water to cover.
2
Bring to a boil over high heat then lower the heat and simmer on low heat for 2 1/3 to 3 hours, or until the beans are teder and a thick natural gravy has formed,
3
Add about 1 cup of water toward the end of cooking if the mixture appears too dry.
4
During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching.
5
(If yu use a heavy pot and very low heat- just high enough to keep the barest simmer going- you should have no problem with beans sticking to the pot during cooking .
6
Stir the entire mixture thoroughly just once about every half hour.
7
When the beans are cooked, turn off the heat.
8
To serve ladle about 1 1/2 Celsius of beans, with meat and ravy, over a portion (about 2/3 cup) of boiled rice.

1325

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs dried red beans (kidney beans , soaked overnight in cold water to cover.), 2 cups onions (chopped), 12 green onion (thinly sliced green scallion tops), 1 ⅓ tablespoons garlic (finely minced), and more.

Yes, Cajun Red Beans and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Red Beans and Rice

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