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This authentic Cajun red beans and rice is the ultimate comfort food, perfect for a cozy Sunday supper. The dish features dry red kidney beans slowly simmered until creamy and rich, infused with a savory blend of oregano, thyme, and bay leaves. Smoked sausage adds a deep, spicy kick, while ham hocks provide a smoky, meaty backbone to the stew. The vegetables&# 226;ÂÂcelery, onion, and bell pepperâÂÂmelt into the sauce, creating a thick, flavorful gravy that coats fluffy white rice beautifully. ItâÂÂs a one-pot meal that tastes even better the next day, making it ideal for family gatherings or meal prep.
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Cathe’S Red Beans And Rice
Description
This authentic Cajun red beans and rice is the ultimate comfort food, perfect for a cozy Sunday supper. The dish features dry red kidney beans slowly simmered until creamy and rich, infused with a savory blend of oregano, thyme, and bay leaves. Smoked sausage adds a deep, spicy kick, while ham hocks provide a smoky, meaty backbone to the stew. The vegetables&# 226;ÂÂcelery, onion, and bell pepperâÂÂmelt into the sauce, creating a thick, flavorful gravy that coats fluffy white rice beautifully. ItâÂÂs a one-pot meal that tastes even better the next day, making it ideal for family gatherings or meal prep.Ingredients
Directions
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Sort through the dry red kidney beans, picking out any stones or discolored beans, then rinse thoroughly under cold water until the water runs clear.
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Place the cleaned beans in a large 6-quart saucepan and cover with water by about 4 inches.
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Bring the beans to a boil over high heat, then reduce heat slightly and boil gently for 3 minutes.
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Remove the pot from heat, cover tightly, and let the beans sit undisturbed for 1 hour to soak.
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Drain the soaking water and discard it; the beans are now prepped for cooking.
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In a large 12-quart Dutch oven or stockpot, combine the ham hocks (or lean ham trimmings), 2 cups of water, chopped celery, onion, bell pepper, and all dried seasonings (oregano, thyme, bay leaves, black pepper, white pepper, cayenne, and garlic powder).
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Cover the pot and bring the mixture to a boil over high heat.
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Reduce the heat to low and simmer, covered, until the ham is fork-tender, about 1 hour.
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Remove the ham from the pot, let it cool slightly, then tear or chop the meat into small pieces and set aside.
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Add the soaked and drained beans and 2 cups of water to the pot with the ham broth and vegetables.
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Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
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Add the sliced spicy sausage (Manda's or Jimmy Dean) and 2 more cups of water if the beans are not fully submerged.
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Continue to simmer, stirring often to prevent sticking, until the beans begin to break down and thicken the sauce, about 35 minutes more.
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If the bottom of the pot starts to scorch, immediately remove from heat and transfer the contents to a clean pot without scraping the burnt bits.
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Return the chopped ham pieces to the pot and cook for an additional 10 minutes, stirring frequently.
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Adjust seasoning with Tabasco sauce and salt to taste; the consistency should be thick but saucy, not dry like refried beans.
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To serve, mound cooked white rice in a bowl and ladle the hot red beans, ham, and sausage mixture over the top.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 115.3kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 5.8g24%
- Sugars 1.9g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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