When it comes to Cajun comfort food, red beans and rice typically tops the list. And over the years I’ve come to make this dish two different ways, depending on how much time I have for cooking. The traditional low-and-slow method requires soaking the beans overnight and letting them simmer for hours, while the semi-homemade version uses canned beans to speedy up the cooking process. You do you — this is a judgment-free zone.
Traditional Red Beans and Rice
Serves 8-10
Ingredients
1 pound red kidney beans
Water to cover and soak
3 tablespoons butter, unsalted
1 medium onion, chopped
1 medium bell pepper, chopped
½ cup celery, minced
3 cloves garlic, minced
1 pound smoked sausage or andouille, cut into ½-inch pieces
1 cup green onions, chopped
½ cup parsley, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon thyme
2 whole bay leaves
2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
Chicken stock or broth to cover
Cooked white rice
Directions
Put the beans in a large pot and cover them with water. Cover and let the beans soak overnight. When you are ready to cook, use a large, heavy saucepan over medium-high heat. Add the butter and when it is melted, add the onion, bell pepper, celery and garlic. Sauté for 7 minutes, stirring constantly. Add the sausage and the remaining ingredients, up to the chicken stock. Mix together well and cook for 2 minutes, stirring often. Add the chicken stock to cover the beans completely, reduce the heat to simmer, and cook until the beans are tender, about 2 ½ to 3 hours. Serve hot over cooked white rice.
Note: I like my red beans to have more of a gravy consistency, so I mash some of the beans on the side of the pot while simmering to thicken up the sauce. Also, the recommended seasonings deliver a very spicy dish, so be sure to adjust to your taste.
Quick Red Beans and Rice
Serves 8-10
Ingredients
4 (15.5-ounce) cans red beans
2-3 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
½ cup celery, minced
3 cloves garlic, minced
1 (13-ounce) link smoked turkey sausage, cut into ½-inch pieces
1 cup green onions, chopped
½ cup parsley, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon thyme
2 whole bay leaves
2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
Cooked white rice
Directions
Heat a large, heavy saucepan over medium-high heat. Once hot, add the sausage and brown for 3-5 minutes, set aside. Add the oil to the pan and then add the onion, bell pepper, celery and garlic. Sauté for 7 minutes, stirring constantly. Add the sausage back in and the cans of beans (with their juices) and then the remaining ingredients, up to the rice. Mix together well and cook until bubbling. Turn heat down to simmer and let cook for at least 1 hour, stirring often. Serve hot over cooked white rice.
Note: I like my red beans to have more of a gravy consistency, so I mash some of the beans on the side of the pot while simmering to thicken up the sauce. Also, the recommended seasonings deliver a very spicy dish, so be sure to adjust to your taste.
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