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Cajun Red Beans and Rice

Author: Jennifer Locklin


  • 1 pound dried red beans
  • 12 cups water
  • 2 tablespoons vegetable oil
  • 2 - 3 ham hocks
  • 1/2 pound bacon diced
  • 1 pound Andouille or other smoked sausage quartered and cut into 1-inch pieces
  • 6 garlic cloves minced
  • 1 cup chopped onion
  • 1 green bell pepper chopped
  • 1/2 cup celery chopped
  • 1/2 cup chopped green onions
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup fresh minced parsley
  • 2 teaspoons fresh thyme leaves minced
  • 2 teaspoons Creole/Cajun seasoning like Tony Chachere’s
  • 1/4 cup apple cider vinegar
  • 2 teaspoons Tabasco sauce to taste
  • 4 cups hot cooked rice


  • Pick through beans and remove any pieces of dirt or shrivled beans. Rinse well and drain in a colander.
  • Dice the bacon and sausage and place in heated stock pot with about 2 tablespoons cooking oil. Add chopped onion to the pot and saute until translucent.
  • Add garlic and saute until fragrant, do not brown.
  • Immediately add green bell pepper and celery and sauté for about a minute.
  • Add water to pot and add ham hocks and rinsed beans.
  • Bring mixture to a boil and reduce heat to simmer.
  • Add remaining ingredients, except green onions and cook very slowly, partially covered, for 2 to 3 hours hours. Stir the mixture about every 30 minutes.
  • Beans are ready to serve when they are very tender and easily mashed with the back of a spoon and the liquid is thickened.
  • At this point, I use my stick blender and puree 2/3 of the beans to make a thick "gravy".
  • Stir in green onions and keep warm until ready to serve.
  • Serve over steamed white rice with garlic or French bread.