I wish you could smell my house right now. This afternoon I made the Best Cajun Style Red Beans and Rice, and it is amazing! This Red Beans and Rice recipe rivals every recipe I have tried in New Orleans, and keeps me coming back for more every time I make it.
The keys to making this fabulous recipe are ham hocks and andouille sausage. I always have ham hocks in the freezer waiting for various bean recipes, and it is pretty easy to find andouille sausage since one of the major sausage companies has a great version. In addition to the meat, I pulled out some jalapenos that I had frozen from last year’s garden and threw those in the mix to spice things up a bit. (Do jalapenos get hotter when frozen? I think mine did!)
This recipe is not light-your-mouth-on-fire hot, but it does have lots of great flavor and just enough spice to make it the perfect dish for a chilly night! If you wanted to add a little more heat, use more cayenne or substitute a can of diced tomatoes with chiles for the can of diced tomatoes–that is what I had in the cabinet today.
The flavors built throughout the day in the stock pot are just amazing and worth every minute it takes to make this amazing recipe!
Cajun Style Red Beans & Rice
1 lb Dried Red Beans
2 Ham Hocks
12 oz package of Andouille Sausage, diced
1 Onion, diced
2 Jalapenos, small diced
1/2 Can Diced Tomatoes, Strained
2 t. Brown Mustard
6 cloves Garlic, minced
1/4 C. Red Wine Vinegar
2 t. Dried Thyme
6 Bay Leaves
1 t. Cayenne Pepper
1 T Kosher Salt
1/2 t. Black Pepper
Steamed White Rice
- Cover the dried beans with at least 2 inches of water and soak overnight.
- Strain off water from beans and rinse.
- Put beans, ham hocks and bay leaves into a large stock pot and cover with water (I used about a quart and a half of water.)
- Simmer beans.
- While beans simmer, place andouille sausage in a skillet and cook 5-8 minutes or until brown and crispy.
- Add onions and cook an additional 5-8 minutes.
- Combine jalapenos, garlic, thyme, tomatoes, red wine vinegar, brown mustard, cayenne pepper, salt and pepper. Add to sausage and onion mixture.
- Cook for another 5-8 minutes on medium.
- Add sausage mixture to beans and simmer for 3 hours.
- Remove ham bones and bay leaves after 3 hours, remove meat and return meat to stock pot.
- With a potato masher, mash about 1/2 the beans and bring back to simmer.
- Simmer until the beans are creamy.
- Serve with rice and enjoy!
If you love Red Beans and Rice, you will love our Cajun Crab Alfredo too!