Cajun Red Beans and Rice
Here is a straightforward way to make Cajun Red Beans and Rice at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It carries a gentle kick; dial the heat up or down to suit the table. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 62
- Level Medium
Ingredients
- 1 lb Dry red beans, e.g. kidney or cowpea
- 6 Ea. (30.5–4 pounds / 1.5–2 kg) large ham hocks
- 2 cup (0.5 stalk) finely-chopped celery
- 2 cup (1 ea.) finely-chopped onions
- 2 cup (1 ea.) finely-chopped bell peppers
- 5 Bay Leaves
- 3 tbsp Paul Prudhomme's Seafood Magic, or a similar spice
- 1 tbsp Tabasco sauce or similar hot sauce
- 4 cup Cooked rice
Method
- Cover beans with water, and let soak overnight. Drain.
- Place ham hocks, celery, onions, bell peppers, bay leaves, and seasoning into a large saucepan with 10 cups water. Cover and bring to boil.
- Simmer until meat is fork tender, about an hour after boiling starts, stirring occasionally.
- Remove ham hocks from pan and set aside. Skim fat from pan and discard.
- Remove a significant fraction of liquid from pan, add drained beans, and add back just enough liquid to cover beans. Simmer beans until they just begin to break up and the liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered. If beans begin to scorch, do not stir; transfer mixture to another pan without scraping scorched beans into new pot.
- Add ham hocks and cook 45 minutes more, and serve immediately.
- On a heated serving platter, mound ¾ cup rice per serving at one end of platter, place ham hocks at other end, and put 1 cup beans per serving in middle.
Tips for the best Cajun Red Beans and Rice
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens dry red beans and drives off the liquid too fast.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Cajun Red Beans and Rice ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Cajun Red Beans and Rice recipe medium to make?
It is rated medium: 9 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Cajun Red Beans and Rice recipe serve?
As written it serves 62. The quantities scale up or down in a straight line, so double everything for 62×2.
What can I substitute for dry red beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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