Red Beans and Rice Recipe
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 tried in New Orleans, and I always want more!
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. I have also found some more local versions of andouille sausage which are fantastic too! Of course, the closer you are to Louisiana, the greater selection you will find.
My freezer also provided me with last year’s jalapenos from the garden. Boy did they spice things up! (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 spice which makes it the perfect dish for a chilly night! If you want to add a little more heat, use more cayenne or substitute a can of diced tomatoes with chiles for the can of diced tomatoes. Since that is what I had in the cabinet today, that is what I used for this red beans and rice recipe.
Another key to great red beans and rice lies in the cooking vessels you use. I have a huge cast iron pan which I love to use to brown all the meats and veggies for the first part of this recipe. Then, I pour all of that goodness into a huge stock pot like this one. The flavors built throughout the day in the stock pot are just amazing. While this recipe takes a while to cook, it is worth every minute!
- 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, mined
- 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!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 1265mgCarbohydrates: 22gFiber: 5gSugar: 2gProtein: 14g
If you love Red Beans and Rice, you will love our Cajun Crab Alfredo too!