Cajun Beans and Rice

Susan Din


I learned how to cook this dish when I lived in New Orleans many years ago. Its inexpensive, and couldn't be easier-just chop, drop and boil!
Personalize it as you want, variying the type of seasoning meat and even the type of beans used.
You also have the option of having a brothy consistancy like soup, or taking it all the way to the more traditional thicker creamy gravy.
This dish freezes very well!


★★★★★ 2 votes

20 Min
2 Hr 30 Min
Stove Top


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1 lb
dry beans(sm red, kidney, or pinto)
2 large
yellow onions
2-3 Tbsp
chopped garlic
3 large
celery stalks
1 c
1 lg bell pepper - green, red - combo
1 Tbsp
worcestershire sauce
2 tsp
bottled hot sauce - or to taste
4 qt
water - 16 cups
1 Tbsp
thyme, dried
1 Tbsp
1 tsp
cayenne pepper
1 tsp
onion powder
1 tsp
garlic powder
3 Tbsp
parsley, dried
1 small
bay leaf
2 tsp
1/2 tsp
black pepper
12-16 oz
smoked sausage
optional - 1 whole smoked ham hock, or 3-4 pieces smoked ham ends

How to Make Cajun Beans and Rice


  • 1To shorten cooking time, you can soak your beans 6-10 hours ahead. Drain and rinse then proceed.
  • 2Place beans in a soup/stock pot and add water. Place over high heat and begin to prep other ingredients.
  • 3Chop celery, onion, garlic, and peppers, adding to pot.
    Add all remaining ingredients except smoked sausage.
  • 4During the cooking process, add water as needed to ensure a fairly loose boil.
    Cook at a low boil for 1 1/2 hours, and check the beans for tenderness. Add smoked sausage and
    continue cooking till beans are completely tender.
  • 5At this point the pot can be thickened or left more soup like.
    To thicken, remove some of the beans from the pot, mash them with a potato masher and return to the pot. In addition, you can increase the heat and reduce by boiling rapidly for several minutes.
    Adjust seasoning if needed and serve over hot white rice.

Printable Recipe Card

About Cajun Beans and Rice

Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole
Other Tag: For Kids

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