This Cajun red beans and rice recipe is a Southern classic that's rich in flavor. In just a few simple steps, you'll fill your home with an irresistible aroma that's delicious and comforting.
2-½tablespoongrapeseed oil(avocado oil or extra virgin olive oil)
3lbschuck beef neck bones(or beef neck bones)
½sweet onion(chopped)
2clovesgarlic(minced)
3tablespoonCajun seasoning(save ½ tablespoon to season neck bones)
½tablespoonkosher salt (plus 2 tablespoon to season neck bones)
1teaspoonblack pepper
7cupchicken broth(low sodium)
1cupwater
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.