Note: this is what happens when there’s not many “rice” eaters in the fam. Most of the beans and sausage is eaten and mostly bean juice and rice is left over. That’s when the juice and rice is mixed together for another dish. #GlobalApron 2024

Red Beans and rice is a Cajun dish that used to be cooked on wash day. It's a meal you put on and slow cook for hours that way you can take care of the laundry! These days it is still a major part of Cajun cuisine. When money is tight I cook this using just 2 lbs of Manda sausage instead of using andoullie & Sausage. It's a good bargain but still flavorful sausage. The family can eat this for a few days served differently.You can easily half this recipe to cook only one pound of beans. I have a large family and what's left over I will use to make chilli.

Easy and quick meal when you are craving the classic!

This is sort of a mish mash of red beans and rice and dirty rice. Or like a cheap and quick jambalaya for weeknights.

Awesome Cajun food! I loved it, grew up with it In my home, my step mom made killer red beans and rice(:

Start a dutch oven of rice and beans around breakfast. Low Simmer all day, ready for evening dinner, only 10 minutes preparation time and 45 minute finish time. Great for busy workdays, delicious smell all day. At medium simmer, small dry red beans are ready as quickly as 3 hours. Leftovers are good for a week in the fridge.

I love my winter recipes, and this one especially. Just the right amount of heat to take the chill off.

This was an accidental recipe that I have made now several times and each time I find it amazing! I prefer my red beans spicy and use more Cajun spice than some care for. Season it according to taste and I hope you enjoy it as much as I do!

In the New Orleans area, Red Beans and Rice is a tradition on Mondays. In times past, leftover meats from Sunday became part of the recipe for Red Beans and Rice. Since there are no leftovers in my house, I have come to rely on Andouille sausage and ham chunks for the meat ingredients. I take short cuts because traditional southern recipes can be an all day long affair for which I do not have time.

This taste great with my Corn Mocque Choux recipe.