Authentic Cajun Red Beans

Authentic Cajun Red Beans with Rice are the Monday supper tradition in Louisiana. This Authentic Red beans with rice recipe will keep exceptionally well in the refrigerator and are just as good a couple of days later.  Serve these incredible-tasting Red Beans with Rice and homemade cornbread, and you have a fantastic meal.

If you are looking for Authentic recipes that are not only filling and hearty, this Authentic Cajun Red Beans won’t disappoint you. The Cajun red beans are made with dried red beans, the holy trinity, smoked ham hocks, Andouille smoked sausage, Cajun seasonings, and white rice.

These Authentic Cajun Red Beans are pure comfort food and take no shortcuts in the making. So that means no canned beans, don’t use a quick soak, or even think of using a pressure cooker or crockpot.  You must take the time to simmer the beans on the stove – anywhere from 1 and 1/5 hours to 2 hours – until the red beans become creamy and delicious. The red beans will break apart independently and form a rich gravy.

Yes, cooking  Cajun red beans on the stove may take a while. However, standing over the Dutch Oven during cooking is unnecessary. Just come back and stir them occasionally so they don’t stick to the bottom of your pot. Trust me. Scorched beans aren’t delicious.

 

Regarding Cajun and Creole recipes, I am often inspired by the old school Louisianna-born and raised chefs such as Leaha Chase, Paul Prudhomme,  and Justin E. Wilson. I have never eaten a recipe from these Louisana Rock Star Chefs that I didn’t enjoy. You cannot get any more authentic than their recipes—end of the story. These superior-tasting Authentic Cajun Red Beans would make them proud; they are just that good.

Be sure to see the recipe card for printing options exact measurements, instructions, and nutritional breakdown.

Ingredients list for Authentic Cajun Red Beans 

• Dried red beans or red kidney beans
• Water or chicken stock
• Ham hocks
• Celery
• Yellow onions
• Green bell peppers
• Bay leaves
• White pepper
• Dried Thyme leaves
• Garlic powder
• Dried oregano
• Ground cayenne pepper
• Black pepper
• Kosher salt
• Andouille smoked sausage
• White rice
• Louisiana hot sauce, optional
• Green Scallions, optional

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Frequently Asked Questions about Authentic Cajun Red Beans 

1. What is the Holy Trinity?  The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of one part onions, one part green bell pepper, and one part celery.
2. What are ham hocks? A ham hock, or pork knuckle, is the joint that attaches a pig’s foot to its leg. While a  ham hock is not considered an ankle, its location corresponds to a human ankle or lower calf region.
3. What can I substitute for ham hocks if I cannot find them? You can use pork shanks if your local market does not have ham hocks. And it should not change the flavor much.
4. I cannot locate Andouille sausage. What can I substitute for it?  If you don’t have andouille sausage, your best substitutes will be: According to the late Chef Paul Prudhomme, the best and easiest to find alternative is Polish Sausage, with a little more cayenne pepper to the recipe to make up for the missing heat.

 

 

 

 

Tips for Authentic Cajun Red Beans

1. Do not use canned beans– dried red beans and kidney beans are the best ingredients for an Authentic Cajun Red Bean recipe.
2. Be sure to sort, soak, and cover the red or kidney beans with 2 inches of water – 8 hours is recommended.
3. Drain the soaking water, rinse the beans, and sort them again before cooking them.
4. Do not saute the celery, onion, or peppers. It is an unnecessary step in this Cajun Red Bean recipe.
5. Please do not use a fast cook method to make this recipe, as it comes out much better when using the slow cook stovetop method versus a pressure cooker.

 

Method

1. Sort and rinse the red beans. Cover the beans with cold water about 2 inches above the beans. Let the beans soak overnight. Drain and rinse the beans under cold before cooking them.
2. Place the ham hocks, 9 cups of water, celery, yellow onions, green bell peppers, bay leaves, and seasonings in a 6-quart sizeable Dutch oven; stir the mixture well. Cover the Dutch Oven with a tight-fitting lid and bring to a full boil over high heat. Remove the cover, reduce the heat, and simmer for 1 hour, stirring occasionally. Raise the heat and boil, occasionally stirring, until the meat is fork-tender, about 15 minutes.
3. Remove the ham hocks from the Dutch Oven and set them to the side. (Shred the ham hocks while waiting.)
4. Add the drained and rinsed beans and 4 cups of water to the Dutch Oven; bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
5. Next, add two more cups of water and simmer for 30 minutes, stirring often. Add the sliced andouille sausage and continue simmering for 25-35 minutes. Stir the Dutch oven’s bottom to ensure the beans do not stick.
6. Add the shredded ham hocks to the Dutch Oven and cook and stir for 10 minutes more.
7. Serve over long-grain rice, and add Louisiana hot sauce and green scallions for a little more kick.

 

 

 

 

If you liked this recipe for Authentic Cajun Red Beans, here are some other suggestions 

• Authentic Creole Shrimp Gumbo uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice. The method is simple and straightforward; you’re going to wonder why you have waited so long to make it.
• Maque Choux has always been one of the flavorful favored traditional side dishes of Southern Louisiana, combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, and hot sauce spices with a rich cultural background of Creole and American Indian influence.
•  BBQ Shrimp is the one Louisiana dish you don’t want to miss; rich in taste from being cooked in a deliciously sinful, buttery spiked sauce of Worcestershire sauce, real unsalted butter, a splash of hot sauce, lemon juice, minced garlic, and herbs and spices

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