Cajun Spicy Red Beans and Rice

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Cajun Spicy Red Beans and Rice is a heartwarming dish that brings the vibrant flavors of Louisiana straight to your table. Perfect for a cozy weeknight dinner, this meal is a delicious blend of spices, beans, and rice that will satisfy your craving for something hearty and flavorful.

Ingredients for Cajun Spicy Red Beans and Rice

Dry red kidney beans provide the protein and hearty texture that makes this dish so satisfying. Olive oil serves as the base for sautéing veggies, adding a subtle depth of flavor. Onion, green bell pepper, and celery — also known as the "Holy Trinity" in Cajun cooking — form the aromatic backbone of the dish. Garlic adds a punch of flavor, while a mix of smoked paprika, cayenne pepper, dried thyme, dried oregano, and black pepper bring the spice and warmth. A bay leaf infuses the pot with a subtle herbal note. Chicken broth enriches the beans with additional savory depth. Finally, long-grain white rice serves as the perfect fluffy bed for the flavorful beans, and green onions add a fresh, crisp garnish.

Tips & Tricks

  • If you're short on time, use canned red kidney beans. Just make sure to rinse them well and adjust the cooking time accordingly.
  • Adjust the heat level by adding more or less cayenne pepper based on your preference.
  • For a smokier flavor, consider adding a bit of chopped smoked sausage during the last 30 minutes of cooking.

Serving Suggestions

Pair this dish with a side of crusty bread to soak up all the delicious sauce. For a complete meal, serve it alongside a simple green salad or some sautéed greens for a touch of freshness.

Frequently Asked Questions

Can I make this recipe vegetarian?
Yes, simply replace the chicken broth with vegetable broth.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this dish?
Yes, this recipe freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.

Cajun Spicy Red Beans and Rice Recipe Walkthrough

Start by rinsing the dry red kidney beans and soaking them in water overnight. This step is crucial to shorten the cooking time and ensure the beans are tender. After soaking, drain and rinse the beans again to remove any residual soaking water.

Next, in a large pot, heat olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté these veggies for about five minutes until they start to soften. Stir in the garlic, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and bay leaf, cooking for an additional two minutes to let the spices bloom.

Now, add the soaked beans and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 90 minutes, stirring occasionally, until the beans are tender. Once the beans are done, remove the bay leaf and season with salt to taste.

While the beans are simmering, prepare the long-grain white rice according to the package instructions. Once everything is ready, serve the flavorful red beans over a bed of the cooked rice, garnished with the sliced green onions.

Why You'll Love This Recipe

  • Authentic Cajun flavors with just the right amount of heat.
  • A satisfying and protein-rich meal that's also budget-friendly.
  • Easy to make with simple ingredients you probably already have.
  • Perfect for meal prepping — it tastes even better the next day!

Ingredients

1 lb dry red kidney beans
6 cups water
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp black pepper
1 bay leaf
4 cups chicken broth
2 cups long-grain white rice
2 green onions, sliced
Salt to taste

Step-by-step Instructions

1. Rinse and soak the kidney beans in water overnight.
2. Drain and rinse the beans again before cooking.
3. In a large pot, heat olive oil over medium heat.
4. Add onion, green bell pepper, and celery; sauté for 5 minutes.
5. Stir in garlic, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and bay leaf; cook for another 2 minutes.
6. Add soaked beans and chicken broth to the pot.
7. Bring to a boil, then reduce heat and simmer for 90 minutes, stirring occasionally.
8. Once beans are tender, remove bay leaf and season with salt.
9. In a separate pot, cook rice according to package instructions.
10. Serve red beans over a bed of rice, garnished with sliced green onions.

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