Being from the south, we like our beans. One of my favorite is a nice bowl of Cajun Pinto Beans! It’s perfect for fall weather! So throw on your sweats and let’s get to cookin’!
For your beans, you’re going to want to soak them in water overnight. Beans should NOT be canned. Get the big bag from your local grocery store. Let them soak in the refrigerator for 10-12 hours prior to cooking!
Ingredients!
3 cups pinto beans, dried
3 qts water
1/2 cup onion sliced thin
1-2 ea garlic clove, chopped
1 ea jalapeño, chopped
2 tbsp lard or butter
3 tbsp Slap Ya Mama Cajun Seasoning
Salt to taste
Directions:
1. Drain and rinse soaked beans
2. Combine the beans, water, onion, garlic, jalapeño in a pot
3. Bring to a boil, reduce heat, and simmer, covered for about an hour
4. Check the pot from time to time and add more water, if needed, to keep the beans covered.
5. Add the lard or butter, salt and Cajun seasoning. Do not let the beans dry. There should always be some broth. Add hot water if necessary!
Enjoy!!
There are many variations of this recipe you can use. For instance, using a crockpot. This would allow the beans to get much more tender. You can utilize the same ingredients just set the crockpot on low for 4 hours after you let sit overnight.
Looking for a hearty rice dish with a kick? This authentic Louisiana red beans and rice is a budget-friendly recipe with incredible Cajun flavor. Andouille sausage joins garden-fresh vegetables, zesty spices, and long grain rice in this deliciously down-home recipe.
I love to cook this up on a chilly fall day! In preparation for Fall, I’m bringing you all the recipes that will truly make a difference.
How to Make Red Beans and Rice
This multifaceted Louisiana-style red beans and rice recipe is made easier by breaking down the prep into small steps. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect:
Start by soaking your beans overnight, and dicing any vegetables beforehand.
When you’re ready to begin, transfer the soaked beans to a large pot with water. Then, saute onions, bell peppers, garlic, and celery in an oiled skillet until a bit of color appears. Add the cooked vegetables, bay leaves, Cajun seasoning, and other spices to the beans.
Bring the bean mixture to a boil before reducing the heat and allowing the ingredients to simmer for two to two and a half hours. Steam the rice during this time and set it aside. Add Andouille sausage to the beans and cook for an additional half-hour. After cooking, pour the spicy sausage and beans over rice, and enjoy a piping hot bowl of tender, meaty, and flavorful perfection.
Red Beans vs. Kidney Beans
Red beans and kidney beans share a similar color, but they’re actually two different types of legumes. Red beans are small, rounded, and have a faintly nutty taste. Red kidney beans are larger in size, with thicker skin and a slightly richer hue.
Both can be used to make an appetizing red beans and rice dish, but dried kidney beans may have to soak longer before cooking. Using dry beans in this recipe ensures that they retain their shape during cooking.
How to Soak Beans
Dried beans should be soaked prior to cooking for easier digestion and faster cook time. There are two commonly used ways to soak beans: overnight or quick soak. The overnight method is incredibly simple — add beans to a large stockpot and cover them with twice their volume in water. Cover and let sit overnight.
Quick soaking consists of bringing dried beans and water to a boil before removing them from heat and allowing the beans to sit for one to four hours (or until they’re easily squeezed).
What to Serve With Red Beans and Rice
Red beans and rice is a versatile recipe that can act as a main or side dish. The big, hearty flavors pair well with foods like cornbread, collard greens, fried chicken.
Ingredients:
1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups water
2 bay leaves
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
½ teaspoon cayenne pepper
¼ teaspoon dried sage
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
Directions
Rinse beans, and then soak in a large pot of water overnight. Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 ½ hours. Stir sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
I remember during the holidays, Nanny would come to the house around 6 am and immediately begin making her oyster stew! By way of South Carolina, she always had a cooking hack up her sleeve that was passed down from her momma! we knew we were in for a real treat!
With the holidays right around the corner, this is the perfect stew to cook on those cold days when you’re really craving seafood, but don’t wanna do too much! Oysters are a southern comfort food. Whether you like them raw, chilled, fried or baked, they are good with hot sauce and crackers! This gives a new definition of puttin’ some souf’ in ya mouf’!
Ingredients:
2 pints shucked oysters
4 cups whole milk
1 pint cream or evaporated milk
4 to 6 tablespoons Butter
Salt
Whole Black pepper in a mill
Sprinkle of Paprika
Oyster crackers or French Bread
Directions:
Drain the oysters in a sieve set over a bowl, saving the liquor, and pick over them for any lingering bits of shell. Put the reserved strained liquor, milk, and cream in a large, heavy bottomed saucepan. Bring to a simmer, stirring occasionally, and add the butter. Season to taste with salt and pepper and let simmer 5 minutes.
Add the oysters and simmer until they’re plump and firm and their gills curl, about 5 minutes, taking care not to overcook them. Taste and adjust the salt and pepper and serve at once, making sure that a great portion of oysters and butter makes it into each bowl.
One thing we used to do when we were in the lowcountry of South Carolina, was make a pot of potato soup on rainy or cold days! Potato soup always was a go to for me!
I start off with a bag of small golden potatoes. They’re easier to peel or halve. I half them and set them aside. I gather Parmesan cheese, carrots, celery, purple onion and dice these real good and place them to the side.
Start with Ya Bacon
In a Dutch oven on medium heat I throw bacon pieces into the pot and get them nice and brown. I then remove them from the heat and leave the fat in the Dutch oven. I then throw in the onions and butter and a dash of flour. I let this simmer until the onions are translucent and the butter has completely melted. Around 4-5 minutes.
Add Ya Taters Y’all
Take your potato halves and throw ‘em in the pot. Pour in 4 cups of your chicken stock, 2/3 cup of heavy cream, quarter your cream cheese and add, then add the remainder of your veggies, salt and pepper.
I use hot jambalaya seasoning as well
Simmer Down Now
Let this boil for around 10 minutes and stir occasionally. Turn back the heat and let simmer with the top on for 5 additional minutes.
Place in a bowl and top with the bacon bits, green onion and more Parmesan cheese!
The Soul Pan Kitchen 