Tuesday, March 29, 2011

Cajun Red Beans and Rice

Red Beans and Rice is a staple in our house. It should be a staple in everyone’s house, I mean in only costs around five bucks for the whole pot. Maybe six bucks if you serve it with cornbread, which I highly recommend. It’s filling and flavorful, without very many ingredients. Beans aren’t difficult to cook, but they do take a couple of hours, so it’s a good meal to make on a weekend. I used turkey sausage to lower the fat, but feel free to use beef or andouille sausage in yours. I used to use the quick soak method when making beans, then one day I decided to just put everything in  the pot and let them go and they turned out pretty much the same. So if you have used the quick soak method*(see note) before and like it, feel free to do so. If you’re impatient like me, skip the quick soak, and have dinner an hour earlier. Enjoy!

Cajun Red Beans & Rice
Original recipe

1 lb (2 cups) Dry Red Beans
12 cups water
3-4 Tbs Cajun Seasoning (or more to taste)
¼ cup dried onions
3 bay leaves
1 lb turkey sausage, sliced

1. Add all ingredients to a large pot and mix. On high heat, bring to a boil for 5 minutes. Turn down heat to medium and let simmer uncovered 1 hour, stirring occasionally.
2. Once beans have softened a bit, mash some of the already broken beans against the side of the pot and stir to thicken the soup. Taste and adjust seasonings if needed. Let simmer another ½ - 1 hour, until beans are soft and soup has thickened a bit. Remove bay leaves from pot. Serve with rice and/or cornbread.

*Quick Soak Method: Place dry beans in a pot and just cover with water. Bring to a boil for 2-3 minutes, then turn off heat and let sit, covered for one hour before cooking.

1 comment:

  1. Hi Brandi! Red beans and rice is one of my favorites! I like to use this recipe because it's really easy.