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A traditional Louisiana Cajun red beans and rice recipe which has many variations, but the basics are the same. I use pinto beans more often than not, but the authentic Cajun recipes use red kidney beans. This is an excellent dish, whichever you prefer.
Ingredients:
- 1 lb. dried pinto beans (kidney beans are the authentic Cajun ingredient)
- 2 large yellow onions - coarsely diced ( or sweet Vidalia onions)
- 1-3 links smoked sausage, cut in 3/4 inch pieces (Andouille sausage is good, but may be too hot for some non-Cajun folks.)
- 1/2 red bell pepper, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1-2 bay leaves
- Cayenne pepper to taste ( 1 tsp to start with)
- Sea salt
- Olive oil
- 1 tablespoon - dried parsley
- 8-10 cups water
- 1 tsp Louisiana Hot sauce (to taste)
- 2 cups long grain rice
- 1 cup of your favorite white wine
Wash beans and soak them in the water along with 1 of the diced onions and 3/4 of the white wine for 8 hours or overnight.
Drizzle some olive oil in the bottom of a large pot and add the other diced onion, the sausage, the bell pepper, a dash of salt, black pepper, and a splash of wine. Saute on medium-high heat until the onions are clear and the sausage browns.
Drain the beans and add them to the large pot, along with fresh water and the balance of the ingredients. Bring to a raging boil, reduce heat to medium-low and simmer, uncovered for 2-4 hours. The longer they cook, the better. After two hours of cooking, mash some of the beans against the side or bottom of the pot with a spatula or large spoon and continue to cook, stirring occasionally until done.
What you are looking for, is a creamy consistency, not watery, so be patient and allow the beans to cook. Add water as necessary, but not too much.
Remove the bay leaves and serve over rice. Add Louisiana Hot sauce or Tabasco, along with some chopped green onions for extra kick. Salt as needed at the table.
Allowing it to sit in the refrigerator overnight before reheating and serving helps the flavors to mingle. It's always better the next day and it's my preferred method.
Enjoy !
~Froggy~
Part time Louisiana amatuer Cajun chef, food critic and beach bum in training.
