Alright, let’s talk ’bout makin’ some real good Cajun red beans, the kind that sticks to your ribs and warms your soul, ya hear? This ain’t no fancy stuff, just good eatin’.
First off, you gotta get yourself some beans. Not just any beans, mind you. We need dried red kidney beans, about a pound or so. Dried beans are the best, they got more flavor, you know? And don’t go buyin’ them fancy canned ones, they taste like nothin’.
- 1 pound dried red kidney beans
- 3 tablespoons bacon grease (or somethin’ similar, like vegetable oil if you ain’t got no grease)
- 1/2 cup chopped salt pork (or some ham, if that’s all ya got)
- 1 1/2 cups chopped yellow onion (don’t be stingy with the onion!)
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- Water, about 6-8 cups, maybe more
- Salt, pepper, and some Cajun spices (like cayenne pepper, garlic powder, onion powder, paprika) – use as much as you like, I always say.
- A bay leaf or two if you got ’em
Now, the first thing you gotta do is sort through them beans. Pick out any little rocks or bad beans, you don’t wanna be breakin’ your teeth on somethin’ hard. Then, rinse them beans real good under the water, get all that dust and dirt off. After that, put them beans in a big pot and cover ’em with plenty of water. Let them soak overnight, or at least for a few hours. This makes them cook faster and easier on your stomach.
Okay, so your beans been soakin’ and you’re ready to cook. Drain that water off and put the beans aside for a minute. Now, get yourself a big ol’ pot, the heavier the better. Put that bacon grease (or oil) in the pot and heat it up over medium heat. Once it’s hot, throw in that chopped up salt pork (or ham) and cook it till it’s nice and brown and crispy. Don’t burn it, though!
Next up, it’s time for what they call the “Holy Trinity” in these parts. That’s just fancy talk for onions, celery, and green bell pepper. Chop ’em up real good and throw ’em in the pot with the cooked salt pork. Cook them veggies down till they’re soft and tender, about 10 minutes or so. Stir ‘em every now and then so they don’t stick to the bottom.
Now, it’s time to add the beans back to the pot. Pour in those soaked beans, then add about 6-8 cups of water. You want enough water to cover the beans by a couple of inches. Bring it all to a boil, then turn the heat down low, cover the pot, and let them beans simmer. This is gonna take a while, maybe a couple of hours, maybe longer. You just gotta be patient.
Keep an eye on the water level, you don’t want it to dry out. Add more water if you need to. And stir it every now and then, just to make sure nothin’ is stickin’ to the bottom. After about an hour or so, add your salt, pepper, and all them Cajun spices. Don’t be shy with the spices, give it some kick! And throw in a bay leaf or two if you got ’em, it adds a nice flavor.
The beans are done when they’re nice and soft and creamy. You can mash some of them up against the side of the pot with a spoon if you want them to be thicker. That’s how I like ’em. Some folks like to serve these red beans with rice, and that’s mighty fine. Just cook up a pot of rice while the beans are simmrin’ and you’re all set. And don’t forget some cornbread, that’s real good for soppin’ up the juice.
These red beans, they ain’t just food, they’re a comfort. They fill you up and make you feel good. And they taste even better the next day, so don’t be afraid to make a big pot. You can eat ’em for days! This Cajun red beans recipe is a keeper, ya hear? It’s easy to make, and it feeds a crowd. And most importantly, it’s mighty tasty. Now go on and make yourself some red beans, you won’t regret it.
Some folks, they like to add sausage to their red beans. Andouille sausage, to be exact. If you wanna do that, just chop it up and cook it with the salt pork. It adds a nice smoky flavor. Or, if you ain’t got no andouille sausage, you can use smoked sausage or even some leftover ham. Just throw it in, it’ll be good. Red beans are like that, you can pretty much add whatever you want.
And don’t be afraid to experiment with the spices, neither. If you like it hot, add more cayenne pepper. If you like it garlicky, add more garlic powder. It’s all up to you. That’s the beauty of cookin’, you can make it your own. Just remember to taste it as you go, and adjust the seasonings as needed. And don’t worry if it ain’t perfect the first time, you’ll get the hang of it. Just keep cookin’ and keep tastin’ and you’ll be makin’ some real good Cajun red beans in no time.