Cajun Red Beans and Rice
Delight your Monday with Red Beans & Rice!
There isn’t a lot better than walking into your home after a busy day and smelling the fabulous-ness that is crock pot cooked Cajun Red Beans and Rice.
This classic New Orleans meal was usually prepared on Mondays, so the cook could take care of the laundry. Now we make it for (semi) meatless Monday in the crock pot. It’s a family favorite, and it is stick to your ribs eating. It’s also good for you as long as you take it easy on the portion size – those red beans pack a carb punch.
Aren’t red beans pretty?
You can buy Cajun Seasoning everywhere now, but if you’d like to make your own, try our Cajun Seasoning Recipe to whip up a batch. I mix it together in a little storage container (usually a plastic pint take-out container) and make sure that I label it. (I have accidentally used jerk seasoning instead of Cajun, but that’s a story for another time if not another recipe.)
If you don’t have a crock pot (affiliate link) for goodness sake, get one. They are great for all sorts of cooking, but are especially perfect for these beans. Check out this crock pot though – I might have a little crock pot envy:
IT’S TEAL!
Any who. If you remember to soak the beans the night before, God bless you. I have never once remembered, so I figured out how to fast-track it:
Cover the beans with about two inches of warm tap water in a microwave safe bowl. These glass nesting bowls (affiliate link) are my go to. Pop them in the microwave.
Cover with a plate and cook on high for 5 minutes. Then let them sit as long as you can. I like to leave them for at least a half hour. (I usually let them “steep” while I’m getting ready.)
They expand some and look wrinkly when they are ready for the pot – but they are definitely not cooked.
Assemble your Red Beans:
Combine almost everything in your crock pot. (Artistically. Of course.)
And JUST cover with hot tap water. Then stir well to combine.
Don’t add too much water or it will be really thin when it’s cooked. You can add some cornstarch to thicken it up if you have to, but I don’t think the beans have the right texture when you do.
Now let it cook for 8 to 10 hours on low or 4 to 6 hours on high. If you are around you can stir once in a while to see how it’s going, but you don’t have to.
Now the secret ingredient. (Not really – I think everyone adds it.)
Add about a tablespoon of butter and the Cajun seasoning. I like to wait until the end to add the salt and salty seasonings. Mix this well and taste for seasonings – it might need a smidge more salt.
It’s great served as is with rice, but some sausage on the side (or cut up on top) makes a nice addition. So does hot sauce.
Of course, there’s only one kind. (affiliate link)
Cajun Red Beans & Rice
Ingredients
- 1 pound Bag of Dried Light Red Kidney Beans
- 1 large Green Pepper, chopped
- 1 large White Onion, chopped
- 2 cloves Garlic, coarsely chopped
- 1 tbsp Chicken Soup Base
- 2 tsp Ground Red Pepper (cayenne)
- 1 tsp Ground Black Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 2 Bay leaves
- 1 tbsp Butter
- 1-2 tbsp Cajun Seasoning
- Salt to taste
- Tabasco or other Hot Sauce to serve
- Prepared Rice, to serve
- Cooked Sausage, to serve if desired
Instructions
- Put beans in large microwave bowl and cover with water by about 2 inches. Cover with plate, heat on high for about 5 minutes. Let beans sit for about 1/2 an hour before preparing in crock pot. Conversely, you can soak beans overnight.
- Drain soaked beans well.
- Heat crock pot. Add beans, green peppers, onion, garlic, soup base, red pepper, black pepper, garlic powder, chili powder, and bay leaves. JUST cover beans with very hot tap water. Stir well to combine. Water should be just skimming top of beans.
- Cook beans for 8 to 10 hours on low or 4 to 6 hours on high.
- When beans are tender, add cajun seasoning and butter. Taste for salt and add as needed.
- Serve with a scoop of white rice. Add cooked sausage if desired.
I love Mondays. ♥
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