Cajun Red Beans and Rice
This authentic red beans recipe will feed your soul without destroying your waistline thanks to the protein dense and fiber rich ingredients.
- 1 lb dried red beans, soaked overnight and drained
- 2 tbs bacon grease (Sub for vegetable oil if desired)
- 1 lb andouille sausage, cut into 1/2 inch rounds or half moons (Plus more, for serving, if desired)
- 1 large onion, chopped
- 3 ribs celery, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 10 cups broth
- 2 bay leaves
- 1 tbs Worcestershire sauce
- 1 tsp cayenne
- 1 tsp dried thyme
- 1/4 tsp dried oregano
- 1/2 tsp dried sage
- 1 tsp cajun seasoning
- fresh parsley (For garnish)
- Heat a large pot on medium, with 1-2 tbs grease if desired. Add the sausage and brown. Remove from heat and set aside. Remove excess drippings if more than 3 tbs, add if there's not enough.
- Let pot return to temperature, then add onion, celery, and bell peppers then cook until the onions turn translucent, about 5-7 minutes.
- Add the garlic and cook 1-2 minutes.
- Add the beans, broth, bay leaves, Worcestershire sauce, cayenne, thyme, oregano, sage, Cajun seasoning, and sausage.
- Bring to a boil, then reduce to a simmer. Cook until the beans soften, 2-3 hours. Remove about 1/4 cup of beans from the pot and mash them with a fork then return to the pot.
- Serve over fresh rice, top with fresh parsley, and enjoy!
These beans make wonderful leftovers, so don't hold back and make extras if you can!