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The ingredients needed to prepare Cajun Red Beans and Rice:
- Provide 400 g red beans
- Provide 1/2 kg Andouille or Kielbasa sausage, sliced into rounds
- Use 6 strips bacon
- Provide 1 onion, chopped
- Provide 3 cloves garlic, minced
- Get 1 1/2 tbsp Cajun seasoning
- You need 1 tsp thyme
- Take 1 tsp ground sage
- Prepare 1 bay leaf
- Use 4 cups chicken broth
- Prepare 1/4 cup vinegar (apple cider or red wine)
Steps to make Cajun Red Beans and Rice:
- Soak the beans overnight in water.
- With medium heat, heat oil in a large pot and fry the onions until transparent, about 5 minutes. Add garlic and bacon, fry for another minute.
- Add sausage, red beans, Cajun seasoning, thyme, sage, bay leaf, and chicken broth. Bring to a boil, then reduce the heat to medium low. Skim off the scum from the top. Let simmer for 1½ to 2 hours or until the beans are tender, stirring occasionally.
- Stir in vinegar and mash beans slightly with a spoon. Serve over hot steamed rice.
Red beans and rice starts, like countless other Cajun and Creole dishes, with the "Holy Trinity" of vegetables: onion, celery, and bell pepper. As with the mirepoix of France or the battuto of Italy , these vegetables are finely chopped and added to the pot right at the start of cooking, where they'll eventually break down and form the flavor. The beans could simmer unattended while the cook was busy with the laundry and other chores. It was a perfect fit, easily feeding a crowd and being versatile enough to tailor according to what was in the pantry. After spooning these tender, flavorful red beans over fluffy rice, pair it with some of our perfect skillet cornbread and collard.
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