Cajun Red Beans and Rice
Recipe type: Main Dish
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 1 lb bag dry red kidney beans
  • ¾ lb salted pork, trimmed and cut into 1 inch chunks
  • 1 1lb link of Andouille sausage, diced
  • ½ cup green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 tablespoons garlic, chopped (about 3 large cloves)
  • 3 stalks of celery, chopped
  • 1 bay leaf
  • Tony Chachere's Creole Seasoning (optional) OR
  • ¼-1/2 teaspoon cayenne pepper
  • 2 cups white rice, cooked according to package directions (See note)
  • Sliced green onions, for garnish
  1. In a large dutch oven or stock pot, place the dried beans. Cover with water, rinse and pick out any beans that are split or discolored. Drain and cover with water again. Let sit overnight.
  2. Drain the beans again. Pour in 8 cups of water. When the water starts to turn color, add the pork, sausage, bell pepper, onion, garlic, celery and bay leaf.
  3. Let it cook for 1 hour, covered, on a low boil.
  4. Taste the juice. If it does not need any more salt, do not add the Tony Chachere's Seasoning.
  5. Instead, add the cayenne to taste.
  6. Cook for 3 more hours covered, on medium heat.
  7. Take 1 cup of the beans out and mash them. Return them to the pot to thicken mixture.
  8. Cook for 1 more hour.
  9. Garnish with green onions.
  10. Serve with cooked white rice and warm French Bread.
Note: Place 2 cups of white rice in a saucepan. Cover with 4 cups of water. Bring to a boil. Turn down to low, cover and cook for 20 minutes. Fluff with a fork.
Recipe by The Memorable Kitchen at