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    Home » Recipes » Fall Recipes

    The BEST Cajun Red Beans and Rice

    Modified: Nov 8, 2024 · Published: Oct 6, 2023 by Cree · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Cajun red beans and rice is a Southern classic 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.

    Two white bowls with Cajun red beans inside topped with a scoop of rice.

    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)
    Jump to:
    • Ingredients
    • How to Cook Cajun Red Beans and Rice
    • Substitutions
    • Variations
    • Equipment
    • Storage and Reheat
    • Top Tips
    • FAQs
    • Serving With These
    • 📖 Recipe

    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.

    Ingredients to make Cajun red beans and rice.
    • 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.

    Seared beef neck bones inside of an orange Dutch oven.
    • Sear the beef chuck neck bones.
    Sauteed onions and minced garlic inside of an orange Dutch oven.
    • Saute the onions and minced garlic.
    All of the ingredients to make Cajun red beans inside of an orange Dutch oven.
    • 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.
    Cooked Cajun red beans inside of an orange Dutch oven.
    • When beans are done, taste to see if you need to adjust the seasoning.
    • Serve over steamed rice.
    An overhead shot of a white bowl of Cajun red beans and 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 but keep in mind that vegetarian broth adds more flavor to the dish than water.

    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 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

    1. Sear your meat and saute your veggies to intensify the flavor of your red beans and rice.
    2. Soaking your beans overnight or for at least 1-2 hours can reduce cooking time.
    3. 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.
    4. Be patient and allow your beans to simmer on low to medium until they're nice and tender.
    5. If you're following a low sodium diet, reduce the amount of kosher salt that's called for in this recipe.

    FAQs

    Are red beans and kidney beans the same?

    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.

    Is soaking dried beans overnight necessary?

    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.

    Can you freeze cooked dried beans?

    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.

    Serving With These

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      Why Your Oven Tri-Tip Turns Out Dry (And How to Fix It)
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      Easy Dutch Oven Braised Brisket
    • close-up photo of crispy oven baked chicken wings in oval platter.
      Crispy Oven Baked Chicken Wings (Baking Powder)

    📖 Recipe

    An overhead shot of a white bowl of Cajun red beans and rice.

    Cajun Red Beans and Rice

    By Cree
    Cajun Red Beans and Rice
    This Cajun red beans and rice recipe is a Southern classic rich in flavor. In just a few simple steps, you'll fill your home with an irresistible aroma that smells delicious.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 minutes minutes
    Cook Time: 3 hours hours
    Calories: 235kcal
    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

    1. Sear your meat and saute your veggies to intensify the flavor of your homemade red beans and rice.
    2. Soaking your beans overnight or for at least an hour or 2 can reduce cook time.
    3. 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.
    4. Be patient and allow your beans to simmer on low to medium until they're nice and tender.
    5. If you're following a low sodium diet, reduce the amount of kosher salt that's called for in this recipe.

    Nutrition

    Calories: 235kcal | Carbohydrates: 39g | Protein: 15g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 1211mg | Potassium: 898mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1299IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 5mg

    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.

    Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
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    HEY, I'M CREE

    I’m excited to share all things food from my perspective while bringing together Southern, Cajun, and Soul food with a modern vibe so if we haven't met.

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