Cajun Red Beans and Rice

This is an authentic New Orleans dish and the ultimate comfort food. My Grandmother used to make a huge pot of red beans and rice every day. All day long, anyone that stopped by to visit had something to eat. When was the last time you heard of someone cooking food just in case someone popped in?

Serves 4-6
Total Time: 2 ½ -3 hours
Prep Time: 15 minutes
Cook Time: 2 ½ - 3 hours


1 lb. Dry Red Beans
2 Medium Onions, Chopped
5 Cloves Garlic
1 lb. Salt Pork (If you can't find salt pork you can substitute diced ham and adjust salt)
2 Bay Leaves
½ Tsp. Cayenne Pepper
2 quarts water
Salt to taste
2 Cups Rice, uncooked (White or Brown)


Soak Beans-Cover beans in medium stock pot with water. Bring to boil for 1 minute, cover and let stand for 1 hour.
While beans are soaking chop onions and garlic and add to large stock pot with pork, cayenne, and water.
Drain Beans and add to Large stock pot, bring to boil. Reduce heat and simmer for 1 ½ to 2 hours stirring frequently to prevent sticking to bottom of the pot.
Cook rice according to package
About ¾ of the way through cooking, taste for salt content and adjust. (If using salt pork you may not need too much additional salt.)
Remove salt pork from beans, trim fat from pork. Chop pork and return to pot.
Stir, serve over rice.


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