Cajun Red Beans and Rice

RECIPE BELOW!!

OK. SO. Let’s talk red beans. If you want them to taste amazing, make a roux. I have a How-To video on my Instagram — it’s at the top in the highlights that shows you how to make a flourless roux 2 different ways!

The roux gives the red beans such a luscious and unmistakably Cajun flavor. More and more I’m finding it non-negotiable for my personal taste. Of course if you are gluten-free, you can leave it out. But if not… think about it!

Admittedly, I don’t always have time for the roux or measuring all this out. SO, an easy expedited way to make red beans and rice:

1. Cajun Trinity (onion, celery, bell pepper)

2. Red beans

3. Seasoning (garlic, liquid smoke, Tony’s Chacheres)

EASY. PEASY!! One of our go-to’s for meal preps, especially with the Instant Pot now. We cook a huge pot of some kind of beans at least once a week.

Watch the video for a step-by-step how to! Make sure you boil those beans pretty hard on the stovetop for an hour or so if you’re using that method. Otherwise it could take way longer for the beans to reach the consistency you want.

Enjoy the Cajun flavor, friends!! 🤗

Cajun Red Beans & Ricehttps://www.youtube.com/watch?v=UjmtjVhVCqs

Print

With ImageWithout Image

Cajun Red Beans & Rice

Yield: 8

Author: Camryn Clements

Prep time: 15 MinCook time: 3 HourInactive time: 8 HourTotal time: 11 H & 15 M

I have an optional but totally flavor boosting dry roux in this recipe!! It makes such a Louisiana flavored gravy with the beans that I feel really completes the dish.

Ingredients

Red Beans

• 1 pound of red beans, soaked overnight in fridge, rinsed & drained
• 1 onion, chopped
• 1-2 stalks of celery, chopped
• 1 green bell pepper, seeded & diced
• 4 cloves minced garlic
• 6 cups low sodium veg broth or water
• 1/3 cup dry roux (whole wheat flour) (*optional; directions below)
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp thyme leaves
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1 bay leaf
• 1 bunch green onions, chopped
• 1 bunch of parsley, finely chopped
• Cooked brown rice, FOR SERVING

Dry Roux

• 1/3 cup whole wheat flour

Instructions

For dry roux

1. Preheat oven to 375 Fahrenheit. Place flour in thin layer in a glass casserole dish or a baking dish (it's easier to see what you're doing in a glass container).
2. Bake for 5 min, then stir the flour. Continue in 5 minute increments until the flour smells nutty and is the color of peanut butter.

Red Beans & Rice (dried beans on stovetop)

1. 1. Put all ingredients into a pot. Taste water & adjust seasonings now if needed.
2. 2. Heat until boiling, then reduce heat & simmer for 1hr & half with lid vented, stirring every 15 min or so to prevent sticking. (Make sure during this process that beans are boiling fairly hard. Otherwise it may take way longer to cook the beans.)
3. 3. Once beans are cooked to desired consistency, stir in most of the green onions & parley, saving some for garnish. Taste & adjust seasonings.
4. Serve over hot brown rice & garnish with green onions & parley.

Red Beans & Rice (dried beans Instant Pot)

1. Rinse beans (you don't have to soak them ahead of time).
2. Place all ingredients into instant pot.
3. Seal & cook on HIGH pressure for 3 hours.
4. Release pressure or let it release naturally.
5. Taste & adjust.
6. Serve over brown rice.

Notes

- Try throwing all ingredients in the slow cooker & cook on low all day! Super easy & guaranteed to be full of flavor.

- Serve with a side of cornbread, a standard pairing to this dish as the sweet cornbread compliments the spicy red beans! Recipe on my YouTube.

- Wanna make it even more simple? Just throw in the beans & veggies, water, & some Tony's Chachere's to your liking! This dish is customizable, so get creative or keep it simple!

Did you make this recipe?

Tag @theplantbasedcajun on instagram and hashtag it # theplantbasedcajun