Cajun Ninja Red Beans And Rice Recipe
Dive into the heart of Louisiana with this classic Cajun Ninja Red Beans and Rice Recipe.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Colander for rinsing beans
Ingredients
- 1 lb dried red kidney beans rinsed and soaked overnight
- 2 tbsp vegetable oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 3 celery stalks chopped
- 5 cloves garlic minced
- 1 lb smoked sausage sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 bay leaves
- 6 cups chicken broth
- 2 cups water
- Cooked white rice for serving
- Chopped green onions for garnish
Instructions
- Prep the Beans: Drain the soaked beans and set aside.
- Cooking the Vegetables: Start by warming the oil in a spacious pot set over medium heat. Add onion, bell pepper, celery, and garlic. Continue to cook the vegetables until they are soft, which should take about 5-7 minutes.
- Cook the Sausage: Add the sliced sausage to the pot and sauté until browned.
- Simmer the Beans: Add the drained beans, salt, pepper, cayenne, bay leaves, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for about 2 hours, or until the beans are tender.
- Serve: Remove the bay leaves, and serve the beans over cooked white rice. Garnish with chopped green onions.
Notes
- Vegetarian Adaptation: Skip the sausage and substitute vegetable broth for chicken broth to keep it plant-based.
- Spicy Kick: Add extra cayenne pepper or some chopped jalapeños.
- Meaty Boost: Include ham hocks or andouille sausage for more depth.
- Herbal Notes: Add thyme or parsley for an aromatic touch.
- Creamier Texture: Mash some of the beans slightly before serving to thicken the sauce.