Cajun red beans and rice is one of those dishes Southern families have made for generations and for good reason. When dried red beans are slow-simmered for hours with seared beef neck bones, onions, garlic, and Cajun seasoning, the beans get creamy, and the broth develops a rich, deep flavor.
Most red beans and rice recipes call for andouille sausage. Mine uses beef neck bones instead, and that's what makes this version different. The bones add a depth of flavor that's unmistakably Soul Food.
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Ingredients
Let's dive into the heart and soul of this recipe, the ingredients. We are using everyday pantry ingredients, from dried red beans to aromatic vegetables to Cajun seasoning made from scratch.
See recipe card for quantities.
How to Cook Cajun Red Beans and Rice
Ready to bring on some good ole Louisiana comfort food and whip up some Cajun red beans and rice? If so, grab your ingredients and let's get cooking.
- Sear the beef chuck neck bones.
- Saute the onions and minced garlic.
- Add the seared neck bones back to the pot, along with the clean dried beans, Cajun seasoning, kosher salt, black pepper, and chicken broth.
- Place the lid on the pot
- Reduce to low to medium heat
- Simmer until beans are tender.
- When beans are done, taste to see if you need to adjust the seasoning.
- Serve over steamed rice.
Substitutions
You can substitute beef neck bones for cubed chuck roast or Cajun chicken sausage. All add incredible flavor to your dish in their own unique way.
While on the topic of substitutions, feel free to use kidney beans instead of small red beans if that's what you have on hand or prefer.
Storage and Reheat
Store your leftover beans and rice in separate containers. Using airtight containers with tight-fitting lids is best. But if you'd like, you can store your rice in a ziploc baggie to free up more room in your fridge if needed. Store them in the fridge for up to 3-4 days.
To reheat, add your beans to a saucepan and simmer over low heat until they're hot.
Although I rarely use the microwave, I sometimes use it to warm rice. With that said, you can zap your rice in the microwave for 15 to 20 seconds. Then, spoon your beans over the top.
You'll notice that your beans taste even better the next day as all the seasonings have had time to meld together.
Top Tips
- Sear your meat and saute your veggies to intensify the flavor of your red beans and rice.
- Soaking your beans overnight or for at least 1-2 hours can reduce cooking time.
- For a creamier and thicker consistency, you can blend about a cup or so of the cooked beans in a Nutri-Bullet or blender, then pour that into the pot of cooked beans and stir gently.
- Be patient and allow your beans to simmer on low to medium until they're nice and tender.
- If you're following a low sodium diet, reduce the amount of kosher salt that's called for in this recipe.
FAQs
No, they aren't. The light red kidney beans are larger and don't appear as red. The red beans are smaller and are a deeper red color.
To be honest, no it's not necessary but the benefit of soaking your beans is to reduce the cooking time. So, if you don't soak your beans overnight, but you have 1-2 hours to spare, soak them in 5 to 6 cups of hot water. Then, pour out the water and rinse your beans a couple of times to get rid of dirt or residue.
Yes, when the beans have cooled off. Place them in a freezer safe container with a tight-fitting lid or in a freezer ziploc bag. If you use a freezer ziploc bag, push out any excess air and store in the fridge for up to 3 months.
What to Serve With Red Beans and Rice
Red beans and rice is a complete meal on its own, but here are some complementary proteins to pair it with:
and other Soul Food sides:
📖 Recipe
Cajun Red Beans and Rice with Beef Neck Bones
Cajun Red Beans and Rice with Beef Neck BonesEquipment
- Dutch Oven or other large pot
- Cutting board for chopping veggies
- Chef's knife for chopping veggies
Ingredients
- 1 lb small red beans (dried)
- 2-½ tablespoon grapeseed oil (avocado oil or extra virgin olive oil)
- 3 lbs chuck beef neck bones (or beef neck bones)
- ½ sweet onion (chopped)
- 2 cloves garlic (minced)
- 3 tablespoon Cajun seasoning (save ½ tablespoon to season neck bones)
- ½ tablespoon kosher salt (plus 2 tablespoon to season neck bones)
- 1 teaspoon black pepper
- 7 cup chicken broth (low sodium)
- 1 cup water
Instructions
- Place dried beans in a colander and sort through them to remove any debris or odd looking beans and discard. Rinse thoroughly under cool water.
- Rinse neck bones under cool water and pat dry thoroughly with paper towels. Season with Cajun seasoning, kosher salt, and place pepper.
- Place dutch oven over medium-high heat and add grapeseed oil. When oil is hot, add neck bones and sear both sides for about 6 minutes. You may need to sear the neck bones in batches if they can not fit into a single layer. When done, place on a clean plate. Set aside.
- Add onions and saute until translucent. Add minced garlic and continue to saute until fragrant. Add your chicken broth, dried beans, and seared neck bones, Cajun seasoning and kosher salt. Place the lid on your dutch oven or a tight-fitting lid.
- Lower the heat (NOTE: On my stove, I lower the heat to 4). Let your beans cook on low for approximately 3 hours. At the 2 or 2-½ hour mark, do I taste test to gauge how much longer your beans will need to cook to your liking. They should be tender but not mushy. Also, if you need to add more seasoning, do so.
- If you want a thicker and creamier consistency, blend about 1 to 1-½ cups of cooked beans in a Nutri-Bullet or blender and pour back into pot of cooked beans and gently stir.
- Serve over rice and enjoy.
Notes
- Sear your meat and saute your veggies to intensify the flavor of your homemade red beans and rice.
- Soaking your beans overnight or for at least an hour or 2 can reduce cook time.
- For a creamier and thicker consistency, you can blend about a cup or so of the cooked beans in a Nutri-Bullet or blender then pour that into the pot of cooked beans and stir gently.
- Be patient and allow your beans to simmer on low to medium until they're nice and tender.
- If you're following a low sodium diet, reduce the amount of kosher salt that's called for in this recipe.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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