Cajun Red Beans and Rice
This time of year I really enjoy making soups or recipes with beans like chili. Cajun Red Beans and Rice is one of those special recipes I didn’t grow up eating but I sure enjoy now. This easy recipe is chocked full of pre-soaked red beans, seasonings, ham and served over pre-soaked rice.
I soak the beans and rice because it releases the enzymes that enables the beans to be more easily digestible. They plump out just like the rice. Pre-soaked rice is nothing like the hard stuff you find in many restaurants–it’s wonderful. There’s nothing like a hot bowl of Cajun Red Beans and Rice to warm you up on cool fall and winter nights. Yum.
Cajun Red Beans and Rice is one of those spur of the moment recipes that turned out great. For vegetarians or vegans omit the meat in the recipe. It is so simple to prepare if you have other things to be doing during the day.
I soak the rice and beans (separately) because it really increases taste. I soaked mine for about 10 hours before using but a few hours is sufficient. I like mine with a lot of salt and pepper, but I added it once the beans and rice were on my plate rather than beforehand.
As it stands, it is one really healthy, delicious, and easy recipe for my gluten or dairy intolerant friends. It is also good for those on the Eat to Live diet. Obviously you can make your own from scratch including seasonings, but if you have a busy day and can set the beans and rice to soak overnight or early in the morning, this is a really simple, satisfying and filling dinner meal. Quick and easy. Serve with a side salad or fruit.
When I initially made this recipe in July 2012, I was very new to the blogging world. My pictures were deplorable and I only had a couple. I used Canadian bacon because that was all I had on hand.
I recently remade this recipe (December 2014) and this time I used ham which was wonderful with this recipe. I took some new photos so you can have a better appreciation for this easy and tasty recipe.
Cajun Red Beans and Rice is a wonderfully tasty main dish entree.
I love serving Cajun Red Beans and Rice when days get cooler.
This entree is so packed with protein that it’s very hearty, filling and satisfying.
Here’s what I did.
I used these ingredients. For an even healthier entree, you can substitute avocado oil for the canola oil in the recipe. Avocado oil was not readily available back when these pictures were taken.
H-E-B‘s cajun style red beans with a seasoning packet, their brown and wild rice blend, and Hormel diced ham. You may be able to find similar products at your grocery store. I soaked the beans and rice (in separate bowls) all day long, but even a few hours will work fine.
Measure 12 cups of water into a large stock pot. Add ham, onion, seasoning packet and pre-soaked red beans.
Follow directions for making the rice. My sweet Korean friend, Eun Ah Lee, taught me to soak rice before cooking as it plumps out better. When boiling with a little oil (just like you would for pasta) it cooks up really nice and has a delicious consistency.
Cook the beans about 1 hour 45 minutes. Serve over top of hot, cooked, pre-soaked rice. Season generously with salt and pepper. Garnish with fresh parsley, if desired.
I season our individual servings with salt and pepper rather than adding it to the beans while cooking.
Cajun Red Beans and Rice is a delicious southern staple.
Here’s the recipe.
EASY CAJUN RED BEANS AND RICE
(Recipes from the back of H-E-B Cajun style Red Beans and H-E-B Brown and Wild Rice Blend with my adaptations)
- 20-oz. pkg. H-E-B Cajun style red beans with seasoning packet
- 20-oz. pkg. H-E-B Brown and Wild rice blend
- 1 medium onion, diced
- 12-oz. pkg. [url href=”http://www.hormel.com/” target=”_blank” title=”hormel ham”]Hormel[/url] diced ham
- Salt & pepper to taste
- Place beans in a large bowl and cover with water.
- Soak several hours or overnight.
- Place rice in a large bowl with water and soak several hours.
- Rinse beans and place in large stockpot.
- Add 12 cups of water, the seasoning packet, ham and onion.
- Bring to a boil.
- Reduce heat and simmer about 1 hour 45 minutes or until beans are tender.
- Remove rice from water and place in stockpot.
- Add 10-12 cups of water and a few tablespoonfuls of oil.
- Bring to a boil, reduce heat and cook until done, about 30-35 minutes.
- To serve, place serving spoonfuls of rice on plate.
- Top with a serving spoonful of beans (draining the broth).
- Season generously with salt and pepper.
- Garnish with parsley, if desired.
Cajun Red Beans and Rice is scrumptious enough to serve to company! Yummy.
This is a great main dish to make on fall or winter nights.
If you’ve never tried Cajun Red Beans and Rice before, it will rock your world!