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Cajun Red Beans and Rice
Slow-cooked Red Beans and Rice with ham hocks and sausage. Creamy, hearty, and perfect for make-ahead meals.
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Servings: 12
Calories: 683kcal
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Ingredients
- 1 pound dried red beans
- 12 cups water
- 2 tablespoons olive oil
- 2 ham hocks
- ½ pound bacon diced
- 1 pound Andouille sausage or other smoked sausage, quartered lengthwise and cut into 1-inch pieces
- 6 cloves garlic minced
- 1 cup onion diced
- 1 green bell pepper diced
- ½ cup celery diced
- ½ cup green onions sliced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- ¼ cup fresh parsley minced
- 2 teaspoons fresh thyme leaves minced
- 2 teaspoons Slap Ya Mama Cajun seasoning
- ¼ cup apple cider vinegar
- 2 teaspoons hot sauce to taste
- 2 cups parboiled rice Cooked (Total 4 cups for serving)
Instructions
Prepare the Beans
- Sort through the dried beans and discard any debris or damaged beans1 pound dried red beans
- Rinse thoroughly under cold water and drain well
- Optional: soak beans overnight in cold water; drain before cooking (creates creamier texture)
Brown the Meats
- Heat olive oil in a large stockpot over medium heat2 tablespoons olive oil
- Add diced bacon and sausage½ pound bacon, 1 pound Andouille sausage
- Cook until fat is rendered and meats are lightly browned
Build the Flavor Base
- Add onion to the pot and cook until softened and translucent1 cup onion
- Add bell pepper and celery and cook for 1 minute, stirring frequently1 green bell pepper, ½ cup celery
- Stir in garlic and cook just until fragrant6 cloves garlic
Simmer the Beans
- Add water, drained beans, ham hocks, bay leaves, Worcestershire sauce, Cajun seasoning, thyme, and parsley12 cups water, 2 ham hocks, 2 bay leaves, 1 tablespoon Worcestershire sauce, 2 teaspoons fresh thyme leaves, 2 teaspoons Slap Ya Mama Cajun seasoning, ¼ cup fresh parsley
- Bring to a boil, then reduce heat to a low simmer
- Cover partially and cook 2 to 3 hours, stirring every 30 minutes
- Cook until beans are tender and liquid is thickened
Thicken the Beans
- Remove bay leaves
- Use an immersion blender to purée about two-thirds of the beans directly in the pot
- Stir well to create a thick, creamy consistency
Finish and Serve
- Stir in green onions, apple cider vinegar, and hot sauce½ cup green onions, ¼ cup apple cider vinegar, 2 teaspoons hot sauce
- Adjust seasoning to taste
- Serve hot over cooked white rice2 cups parboiled rice
Slow Cooker Instructions (using Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)
- Use the sauté function to brown bacon and sausage in olive oil½ pound bacon, 1 pound Andouille sausage
- Add onion and cook until softened; bell pepper, and celery and sauté briefly1 cup onion, 1 green bell pepper, ½ cup celery
- Add garlic and sauté for 30 seconds or until fragrant6 cloves garlic
- Add beans, water, ham hocks, bay leaves, Worcestershire sauce, Cajun seasoning, thyme, and parsley1 pound dried red beans, 12 cups water, 2 ham hocks, 2 bay leaves, 1 tablespoon Worcestershire sauce, 2 teaspoons fresh thyme leaves, 2 teaspoons Slap Ya Mama Cajun seasoning, ¼ cup fresh parsley
- Stir to combine
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until beans are tender
- Remove bay leaves
- Purée about half of the beans using an immersion blender
- Stir in green onions, vinegar, and hot sauce before serving½ cup green onions, ¼ cup apple cider vinegar, 2 teaspoons hot sauce
Notes
Substitutions
• Use smoked turkey legs or wings in place of ham hocks
• Pinto beans may be substituted for red beans
• Creole seasoning can replace Cajun seasoning with similar results
• Dried thyme may be used if fresh is unavailable Serving Suggestions and Pairings
• Serve with French bread or Homemade Garlic Bread
• Pair with Southern Collard Greens, Southern Cornbread, or a simple Garden Salad
• Optional garnish: extra green onions or parsley Storage
• Refrigerate leftovers in an airtight container for up to 4 days Freezing
• Freeze beans without rice in freezer-safe containers for up to 3 months
• Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave
• Use smoked turkey legs or wings in place of ham hocks
• Pinto beans may be substituted for red beans
• Creole seasoning can replace Cajun seasoning with similar results
• Dried thyme may be used if fresh is unavailable Serving Suggestions and Pairings
• Serve with French bread or Homemade Garlic Bread
• Pair with Southern Collard Greens, Southern Cornbread, or a simple Garden Salad
• Optional garnish: extra green onions or parsley Storage
• Refrigerate leftovers in an airtight container for up to 4 days Freezing
• Freeze beans without rice in freezer-safe containers for up to 3 months
• Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave
Nutrition
Serving: 1 serving of beans + ½ cup cooked rice | Calories: 683kcal | Carbohydrates: 77g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 565mg | Potassium: 953mg | Fiber: 7g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 4mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.