Every Cajun’s Favorite Meal | Red Beans + Rice Recipe

Growing up in South Louisiana, Red beans & rice is a common as peanut and jelly. I remember my mom cooking this dish many times, usually on Mondays.

I don’t know why Mondays, but it is a tradition that red beans or white beans will be served on Mondays. There are many ways to cook a red Bean, depending on where you live in Louisiana.

INGREDIENTS

Camelia Red Kidney Bean Andaouille Sausage Olive Oil Garlic Onion Celery ribs Green bell pepper Chicken stock Bay leaves Sage Cayenne pepper Dried basil Black pepper

INSTRUCTIONS

The night before you will make the beans, add your pound of beans to a pot of water. Bring this to a boil, take the fire off, cover the pot and let it set like this overnight.

The next morning, rinse the beans with fresh water. Fill the pot back up with water just to cover the top of the beans and put it back on the fire, low flame.

Now in a separate Dutch oven pot, about a 5-quart pot. Add your oil, chopped onion, celery, and garlic, and simmer on low heat until the onions are translucent.

Drain the beans again and add those beans to the onion, garlic, and celery pot. Add your chicken stock, bay leaves, bell pepper, basil, sage, cayenne pepper, salt, black pepper, and parsley.

Simmer on low heat for 3 hours. Add additional chicken stock as needed to keep a gravy-type amount in the pot.

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