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    You are in: Home / Recipes / Cajun Red Beans and Rice Recipe
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    Cajun Red Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hr 30 mins

    Alan in SW Florida's Note:

    The best version of red beans and rice that I've come across.

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    Units: US | Metric


    1. 1
      Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
    2. 2
      Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
    3. 3
      Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
    4. 4
      Spoon kidney beans into bowls. Top with rice and serve.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 01, 2013


      My favorite beans and rice product changed formula to something terrible. This recipe is so good I don't think I'll miss my old store-bought ready-mix.

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    • on September 30, 2009


      We enjoyed this recipe! I used canned kidney beans made for a very quick meal. Used a hot italian sausage, love the peppers and celery in this only used 3 cloves of garlic. The bay leaf and the thyme in the rice had nice flavor. Next time I make this I will increase the green pepper. Thanks so much for sharing this recipe. Made for the Ragin' cajun/cerole challenge in the photo forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2007


      Loved this... I used red beans from a can to skip that step but other than that i just followed the recipe. Will make again. Also, i took some of the left overs, hollowed out the middle of a sub and dropped the leftovers in the middle. Made for a great sandwich for lunch.

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    Nutritional Facts for Cajun Red Beans and Rice

    Serving Size: 1 (528 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 588.1
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 4.9 g
    Cholesterol 15.2 mg
    Sodium 872.7 mg
    Total Carbohydrate 94.1 g
    Dietary Fiber 14.0 g
    Sugars 5.6 g
    Protein 23.0 g

    The following items or measurements are not included:

    andouille sausages

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