This is the recipe if you are looking for authentic Cajun flavour! Serve with Tabasco sauce for a little kick and splash a little cider vinegar in each bowl.
859 people made this
- 450g dried kidney beans
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 tablespoons minced garlic
- 2 sticks celery, chopped
- 1.5L water
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning
- 450g smoked sausage, sliced
- 950ml water
- 375g long grain white rice
MethodPrep:25min ›Cook:3hr5min ›Ready in:3hr30min
- Rinse beans, and then soak in a large pot of water overnight.
- In a frying pan, heat oil over medium heat. Cook onion, pepper, garlic and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to the boil, then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to the boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Reviews & ratingsAverage global rating:(1178)
Reviews in English (848)
Cajun-country reviewer here to say this is about as authentic as it gets, though technically a Cajun home cook doesn't use recipes or measurements. According to Louisiana tradition this would be served on a Monday -- supposedly an easy meal for laundry day because of the simmering time -- accompanied by sweet, plain, or cracklin' cornbread and a glass of iced sweet tea. Practically speaking, it's a tasty & inexpensive any-day meal. Oh, and, andouille is a cajun sausage made in Louisiana & pretty common in southeastern grocery stores; elsewhere, you might be able to find it in specialty stores or else ask if the manager of your grocery store can order it.-12 Sep 2003
The andouille is a MUST for this to be authentic, Jacob's world famous andouille ships and is worth it when you can't get it locally. Also try vegetable oil instead of olive oil, it gives a different taste and instead of cooking the garlic first, throw it in during the simmer process to avoid the 'nutty' flavor of it frying, increase the bay leaves to 4 or 5 and use oregano instead of sage & thyme. When completely cooked the beans should be very soft with a creamy consistency, use the back of a wooden spoon to smash some of the beans against the side of the pot as you stir them. EXCELLENT, also try serving with a bottle of pickled peppers at the table, sprinkle a little of the peppers vinegar on the beans for added spice.-24 Sep 2007
Everyone loved this. We made it vegetarian-friendly... instead of water, I used veggie broth; instead of sausage, I used veggie sausage crumbles. You couldn't even tell because there are so many yummy flavors in this. I used more cajun seasoning and cayenne pepper than the recipe called for. I also used 4 cans of kidney beans rather than dried, and just added them when I added the sausage (I simmered the veggies in the broth with spices for about 1.5 hours, than added the beans and veggie sausage for the last half an hour).-11 Feb 2008