Red Beans And Rice

Cajun Style

This bean dish is not the same as the Pinto beans that some people also call Red Beans and Rice here in Texas.  This version is from Louisiana and uses the kind of beans called Red beans which is really red but after it’s cooked turns to brownish red like pinto beans. Pinto is speckled and brownish in color but when cooked turns to reddish but not quite as red as red beans.  I believe there are two kinds of red beans, one is larger than the other.  I don’t know if there is a difference in flavor. 

As far as bean flavor is concerned, I did not taste any difference between the red and the pinto except how they are cooked and seasoned.  They have different seasonings and different ingredients from each other.

The Southern red beans dish (Pinto beans) uses ham or ham hocks while the Louisiana red beans like this one uses sausage, particularly andouille.  It also has herbs like oregano, thyme, celery, parsley and others.  It also uses Cajun seasonings such as Chacheres, Zatarain, etc.

However, both can be served with white rice.  

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Ingredients:

• 1 lb. Red beans (not pinto or kidneys)
• ½ lb. andouille sausage cut in disks or any smoked link sausage of your preference
• 1 yellow onion diced
• 3 cloves garlic smashed and minced
• 3 stalks celery diced
• 1 green bell pepper diced
• 2 Bay leaves
• 2 tsp. oregano
• 2 tsp. dried basil (optional)
• 2 tsp. dried parsley (optional)
• 1 TBS. or to your taste Cajun seasoning (Chacheres or Zatarain, etc.)
• Salt

Wash the red beans then put in a deep bowl, add water to at least 1” over the beans.  Soak overnight or at least 4 to 8 hours. 

Use a heavy bottom pot and heat about 3 tablespoon oil or olive oil.  Sauté the garlic until fragrant then add the onions.  Cook until semi-transparent and softened. Add the cut-up sausage and cook for a couple minutes.  Add the celery and green peppers. Sauté or cook until the vegetables are soft and the sausage is cooked.

Add the beans and the water.  Add the rest of the ingredients.  Add 2 more cups of water then simmer covered until the beans are cooked, about 1 to 2 hours.  Stir occasionally to prevent sticking on the bottom and from burning.  Don’t let it get dry.  If you need to add more water, heat the water first.  The beans may split if you add cold water in it.  Taste and add seasoning to your taste, like more Chacheres or plain salt. 

Serve it with white long grain rice (Jasmine rice is best). 

Pickled jalapenos would be good to eat it with.  It can be a main dish or a side dish that will be good with fried chicken or fried pork chops.

The recipe can be cut in half.