In Louisiana, economical, tasty food is the rule, and thus Cajun Red Beans and Rice have become a staple of great Arcadian cuisine.
Cajun Red Beans and Rice

Cajun Red Beans and Rice
Recipe type: Side Dish
Cuisine: American
Serves: Crowd
  • 1 pound (2 Cups) dried pinto beans
  • 1/2 teaspoon black pepper
  • 1 teaspoon Tabasco sauce, optional (according to taste)
  • 2 teaspoons thyme
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons paprika
  • 6 ounces tomato paste
  • 1 1/2 Cups finely chopped celery
  • 1 1/2 Cups finely chopped onions
  • 1 1/2 Cups finely chopped green pepper
  • 5 bay leaves
  • 1 teaspoon white pepper
  • 3/4 teaspoons Cayenne pepper
The Rice
  • 4 Cups uncooked rice (medium or long brown)
  1. Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally.
  2. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients.
  3. Cook until beans are tender and begin breaking up.
  4. Cook the rice.
  5. Mound 3/4 cup rice on plate and spoon generous serving of beans around or over the rice.
Brown rice takes much longer to cook than white rice.

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