Cajun
Red Beans ‘n’ Rice
If you make this recipe for your family 12 times a year you will need:
- 12lbs red kidney beans or small red beans, dry
- 12 large onions or 48 Tbsp dehydrated onions
- 12 large bell peppers or 24 Tbsp dehydrated pepper
- 60 Ribs of celery or 48 Tbsp dehydrated celery
- 60 Garlic cloves or 12 to 16 tsp Garlic Powder (not garlic salt!)
- 12-3/4lbs (12 pints) smoked Ham
- 12 approx. 1lb smoked sausage, mild or hot. I use Andouille.
- 12 tsp. Dried Thyme
- 12 Bay Leaves
- Tony’s Creole Seasoning
- Worcestershire Sauce
- White Rice
* For White Rice ratios follow the 1-2-3 rule. 1 Cup rice+2 Cups Water=3 Cups Cooked Rice.
My family of seven loves this so I make about 3 cups raw rice.
1 Cup uncooked white rice weighs approximately 8oz., or half a pound. So 1 pound raw rice will make 6 cups cooked rice.
White rice has a very long shelf life so you can stock up on this without worry of rancidity. For more on rice see the grain section of this website.
*Andouille sausage is a cajun sausage that is made with chunked meat rather than ground meat like most sausage. It is also a little spicier. You can also use your favorite smoked sausage in stead of you like.
*A word about beans. Fresh beans are best! Fresh beans are soft and creamy in a matter of a few hours, faster if you use a pressure cooker. Old beans are a battle to soften and don't taste as yummy. When considering your food supply get good beans. If they have already been setting around in a store house for a year or two before you get them and then you stockpile them in strange places in your home and forget they are there you are obviously not going to have great beans. Don't expect your family to swoon over decade old beans! tsk tsk...
Cajun Red Beans 'n' Rice Recipe: 
This one is a family favorite!
This recipe serves eight. It is excellent the next day so prepare enough for leftovers! Serve it one day with corn bread, and the next day with a crusty loaf of French bread. Um ya-that'll do it!
You control how spicy or mild you would like this dish. We like it spicy!
1 pound red kidney beans or small red beans, dry
1 large onion, chopped or 3 to 4 Tbsp Dehydrated Onion
1 bell pepper, chopped or 2 Tbsp Dehydrated Bell Pepper
5 ribs celery, chopped or 3 to 4 Tbsp Dehydrated Celery
5 to 6 cloves garlic, minced or 3/4 tsp garlic powder
1 large smoked ham hock, or 3/4 lb. smoked ham, diced
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Although it is not necessary to do an overnight soak if your beans are fresh, an overnight soak and next day rinse will decrease the gassy effects of the beans. The extra trouble may be worth the enviornmental air quality in your home! It's up to you.
Generously cover the beans with water and bring the beans to a steady rolling boil. Make sure the beans are always covered by water, otherwise they will discolor and get hard. Stir the beans occasionally to make sure they are not sticking to the bottom of the pot. Boil the beans for about an hour, until the beans are just tender but not falling apart. Drain.
Meanwhile sauté the Cajun Trinity (onions, celery, bell pepper) until tender. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock or ham, and the smoked sausage, seasonings to flavor, worcestershire, and just enough water to cover. *If using dehydrated veggies, just throw them in the pot with the meat and seasonings.
Bring to a boil, then reduce heat to a low simmer and cook the beans for about 3 hours. The beans will become creamy soft and start to fall apart. Stir occasionally, making sure that the beans don't burn and/or stick to the bottom of the pot. If you have old beans they won't get creamy. To cream up the pot you can take 1 or 2 cups of beans out and mash them, then return them to the pot and stir them in. Mmm-mmm good.
Serve the beans over steaming white rice.
A few dashes of hot sauce!
Ooooh, now that's good eatin'.