Cajun red beans and rice is a Southern classic that's rich in flavor, warms the heart and satisfies the soul. In just a few simple steps you'll fill your home with an irresistible aroma that ties to some good Southern cooking.
This Southern classic is perfect for any time of the year but really brings all the cozy feels during the Fall season.
This recipe was inspired by some of my favorite Cajun recipes on the blog:
- Dutch Oven Cajun Turkey Breast
- Easy Cajun Panko Fried Shrimp
- Broiled Cajun Blackened Cod
- Cajun Oven Roasted Turkey Thighs
- Thanksgiving Cajun Rice Dressing
- Creamy Cajun Shrimp Pasta (without Cream)
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Ingredients
Let's dive into the heart and soul of this recipe - the ingredients. We are using everyday pantry ingredient that really packs a punch. From dried red beans to aromatic vegetables to beautifully blended Cajun seasoning.
- Dried small red beans or kidney beans
- Chicken broth
- Cajun seasoning
- Kosher salt
- Black pepper
- Onion and garlic
- Grapeseed oil
- Chuck roast beef neck bones
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 zesty 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.
Variations
If you're looking to make a vegetarian Cajun red beans recipe, I've got you covered. Here's how:
Swap chicken broth for vegetarian broth or water. Adding vegetarian broth adds a depth of flavor to the dish. But, if you're using just water don't fret... you can add extra veggies such as chopped celery, bell pepper, extra herbs and spices.
I recommend sauteing your veggies first before adding in your beans, or you can roast your veggies in the oven for a slightly smoky flavor before adding them to your dish.
If you're looking to to put your own spin on the traditional red beans and rice recipe, there are endless possibilities to make it your own.
Equipment
Whether you use a Dutch oven as I did for this recipe or a large pot, it's important to have a secure fitting lid.
Storage and Reheat
Store
Store your leftover beans and rice in separate containers. Using airtight containers with tight-fitting lids are best. But, if you'd like, you can store your rice in a ziploc baggie to create more room in your fridge if needed. Store them in the fridge for up to 3 to 4 days.
Reheat
To reheat, add your beans to a sauce pan and simmer over low heat until your beans are hot. Although I rarely use the microwave, I do sometime 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 really meld together
Top Tips
- 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.
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 an hour or two to spare. Soak your beans in 5 to 6 cups of hot water. Then, pour out the water and rinse your beans a couple of times.
Beans are packed with protein and red beans are no different. It's all about how you prefer your beans. If you use quality ingredients and healthy fats, this is a delicious healthy dish that you can eat over and over again and this is one of those recipes.
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.
Pair with these Main Dishes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Cajun Red Beans and Rice
Equipment
- 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.
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