Do I have to soak the beans overnight?

Yes, for best texture and quickest cooking, an overnight soak is ideal. If you’re short on time, a “quick soak” (cover with boiling water, let sit for 1 hour) works but won’t yield quite the same creamy result.

Can I make this in advance?

Absolutely—and you should! Red beans and rice actually taste even better a day or two after cooking, as the flavors deepen. Just reheat gently and enjoy.

What can I use if I don’t have andouille or smoked sausage?

While andouille brings authentic spicy flavor, any smoked sausage or even kielbasa works. For extra Cajun flair, add a little more Cajun seasoning if your sausage is mild.

How do I fix beans that are too salty?

Peel and quarter a raw potato and simmer it in the beans for about 15 minutes, then remove. The potato will absorb excess salt and help balance the dish.

Authentic Cajun Red Beans and Rice Recipe

Name: Authentic Cajun Red Beans and Rice Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cajun (Louisiana
Ingredients: 1 pound dried red kidney beans; ½ pound thick cut bacon, diced; 1 pound andouille or smoked sausage, sliced; 1½ cups diced onions (about 2 medium onions); 1 cup diced celery (2-3 stalks); 1 cup diced green bell pepper (1 large bell pepper); 4 cloves garlic, minced; 10 cups chicken stock; ¼-½ pound smoked ham, diced (or ham hock); 2 teaspoons dried oregano; 1 teaspoon dried thyme; ½ teaspoon black pepper (or to taste); ½ cup thinly sliced green onion shoots, divided; ¼ cup finely chopped fresh parsley, divided; 3 bay leaves; Cajun seasoning to taste; Long grain white rice, cooked; Green onions and parsley (for topping); Hot sauce (optional); Red wine vinegar or pickled onions (optional for acidity)

Description

This Authentic Cajun Red Beans and Rice recipe delivers rich, smoky, and savory Louisiana flavors in a hearty, one-pot meal. With a mix of smoked sausage, bacon, and ham combined with red beans and aromatic vegetables, it simmers to perfection and is served over fluffy long grain white rice—a classic comfort dish perfect for feeding a crowd or meal prepping ahead.

Ingredients

Units Scale

Main Ingredients

1 pound dried red kidney beans
1/2 pound thick cut bacon, diced
1 pound andouille or smoked sausage, sliced
1 1/2 cups diced onions (about 2 medium onions)
1 cup diced celery (2-3 stalks)
1 cup diced green bell pepper (1 large bell pepper)
4 cloves garlic, minced
10 cups chicken stock
1/4–1/2 pound smoked ham, diced (or ham hock)
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper (or to taste)
1/2 cup thinly sliced green onion shoots, divided
1/4 cup finely chopped fresh parsley, divided
3 bay leaves
Cajun seasoning to taste

For Serving

Long grain white rice, cooked
Green onions and parsley (for topping)
Hot sauce (optional)
Red wine vinegar or pickled onions (optional for acidity)

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Instructions

Soak the Beans: The night before cooking, sort through the beans and remove any stones or debris. Add the dry beans to a large bowl and cover generously with cold water. Soak overnight, then drain and rinse the beans before cooking.
Sear the Meats: In a large pot over medium heat, cook the diced bacon until mostly crispy, about 10-15 minutes. Using a slotted spoon, remove the bacon and drain on paper towels, reserving some of the bacon grease in the pot. Sear the sliced sausage in the bacon fat until browned on both sides, about 5-10 minutes. Brown them in batches if necessary for even searing. Set sausage aside with the bacon.
Sauté Aromatics: Add diced onions, celery, and green bell pepper to the pot. Sauté while stirring for 8-10 minutes until the onions are translucent and beginning to caramelize. Scrape up any browned bits from the bottom for added flavor. Add minced garlic and sauté for about 1 minute, just until fragrant.
Simmer the Beans: Return the bacon and sausage to the pot. Add the soaked and drained beans, chicken stock, diced ham, oregano, thyme, black pepper, half the parsley, and half the green onions. Stir in the bay leaves. Bring everything to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened. Skim off any foam that rises.
Thicken the Beans: For a thicker consistency, use a wooden spoon to smash some of the beans against the side of the pot. This helps the stew become creamier. Remove and discard the bay leaves when done.
Season and Finish: Stir in the remaining green onions and parsley. Taste and add Cajun seasoning, or additional salt and pepper as needed to reach your preferred flavor.
Serve: Serve the hot beans over cooked long grain white rice. Garnish with extra green onions and parsley. Top with hot sauce for heat if desired, and a splash of red wine vinegar or a few pickled onions for an acidic finish.

Notes

Do not salt until the end of cooking; the meats usually add enough seasoning.
If beans are too salty, simmer with a quartered potato which will help absorb excess salt.
Smoked ham can be replaced with a smoked ham hock for deeper flavor.
Use only ¼ pound ham or omit for a lighter meaty taste.
Beans should be soaked for at least 12 hours and up to 24 hours. Soaking at room temperature for up to 24 hours is safe with plain water.
Homemade Cajun seasoning is recommended for better flavor control.
For the rice, follow a trusted method for perfectly cooked white rice.
Store leftovers (beans and rice separately) in airtight containers for 3-4 days in the refrigerator.
Beans freeze well for up to 6 months; cool before storing in freezer-safe containers.
Reheat beans in the microwave or on the stovetop; add a splash of water if needed.
Red beans and rice develop deeper flavor when made ahead; distribute into smaller containers to chill more quickly if refrigerating a large batch.

Nutrition

Serving Size: 1/8th of recipe (approx. 1.5 cups beans + 1/2 cup rice)
Calories: 520
Sugar: 3g
Sodium: 1160mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 10g
Protein: 28g
Cholesterol: 54mg