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Cajun Red Beans and Rice

2 pounds dried red beans   
1 meaty ham bone, or 1 1/2 pounds ham chunks   
2 large onions, chopped   
4 cloves garlic, minced
1 bay leaf (optional)
Salt and pepper to taste
Cooked rice
Tabasco to taste

Firs’, Cher, you take one-two pound dem red bean an’ put dem in a big pot, dere.  Den you wash dem bean real good an’ watch out fo’ dem little rock an’ chuck dirt.  Wen dem bean real good clean, fill up wit’ planty water, fo’-five quart.  Trow in nice ham bone wit planty meat lef’ on, or one-two pound ham chuck.  Don’ fo’get to remember two-free onion, fo’-five toe garlic, an’ planty salt an’ pepper.  Now boil dat all down til dem bean planty soft an’ dat gravy planty thick.  Serve dem over steam rice wit’ Tabasco sauce, Cher.  An’ bon appétit!

Wash dried beans.  Remove any foreign matter, such as stems, etc.  Place in a large 4- to 6-quart (4- to 6-liter) saucepan or Dutch oven.  Add 4–5 quarts (4–5 liters) water, ham, onions, garlic, and seasonings.  Simmer slowly for about 3 hours until beans are soft and the gravy is thick.  Serve over cooked rice with Tabasco sauce.  Serves 10.

Contributed by ‘Tiger Bait’ Recipes

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