Cajun Red Beans and Rice – Rice and Beans Recipe

Cajun Red Beans & Rice

Cajun Red Beans and Rice are a delicious and healthy vegetarian meal.

Cajun Red Beans & Rice

Beans & Rice: The Universal Dish Of Life

The combination of beans and rice, or, of any pulse with any grain, is a common practice all over the world, has been for centuries, and with good reason. Both grains, and beans, in all of their varieties, are staple foods that sustain many people still. Together, they taste good, keep well, are inexpensive, and pack maximum nutrition. Beans are easy to cook; they don’t have to come from a can. And, there are so many varieties of beans to enjoy. Check out this amazing bean tutorial! How to Cook Beans

For Optimum Beans & Rice Nutrition; More Beans Than Rice

Key to optimum nutrition with a beans and rice combination is to use more beans than rice. The beans are the super food here. Another key: use brown rice, rather than white rice. If brown rice alone doesn’t thrill you?  You won’t notice the difference when it’s cooked in a flavourful dish like Cajun Red Beans and Rice. This dish is often cooked with sausage, like chorizo, or andouille, and you can easily add that, or even chicken or shrimp, if you like.

Variations of red beans and rice are common throughout the Caribbean, Central and South America, and in the American south, especially Louisiana. I’ve always loved the flavours of that region and like to cook with Cajun spices. If you like Cajun, too, try Jambalaya, another delicious rice dish, or these yummy Cajun Crab Cakes.

Origins Of Cajun Beans & Rice? Wash Day!

Cajun red beans and rice is a classic Louisiana dish. Traditionally, Monday was the day to eat these beans, because Monday was wash day, and the beans could simmer all day on the stove with little attention from the cook, who was busy with the washing. Aren’t we all happy that we don’t have that problem now? Having to spend a whole day scrubbing clothes is nobody’s idea of a good time. But I’m happy that this traditional dish was born of that craziness and is still around today. I’m using canned red kidney beans as a time saver.

You can buy a packaged Cajun Spice mix, or you can easily make your own.

Cajun Red Beans and Rice

The classic rice and beans combo gets a Cajun kick in this delicious and healthy dish.
4.41 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 314 kcal


  • 1 tbsp vegetable oil
  • 1 small onion diced (about 1/2 cup
  • 1 clove garlic minced
  • 1 bell pepper diced
  • 1 stalk celery diced
  • 1 tbsp Cajun seasoning
  • 1/2 tsp salt
  • 1 796 ml can red kidney beans drained
  • 1 cup reduced sodium vegetable or chicken stock
  • 1/2 cup long grain brown rice
  • 1 tsp hot sauce optional
  • 1 green onion thinly sliced


  • Heat oil over medium high in a dutch oven or large saucepan.
  • Add onion, garlic, bell pepper and celery. Cook about 3 minutes, until vegetables are softening
  • Add Cajun seasoning and salt, stirring until fragrant, about 2 minutes
  • Stir in beans, stock, and rice.
  • Bring to a boil, then reduce heat to low, cover, and simmer 30-45 minutes until rice is cooked and liquid is absorbed.*
  • Remove from heat and let sit, covered, for 10 minutes, before fluffing with a fork and serving.
  • Stir in hot sauce, if using.
  • Garnish with green onion.


*cook time will vary with rice. Use the package directions on your rice.


Serving: 1gCalories: 314kcalCarbohydrates: 54gProtein: 14gFat: 5gSaturated Fat: 3gSodium: 863mgPotassium: 788mgFiber: 13gSugar: 6gVitamin A: 1845IUVitamin C: 43.6mgCalcium: 77mgIron: 3.5mg
Tried this recipe? What changes did you make?Let us know how it was!

Cajun Red Beans and Rice

Cajun Red Beans & Rice


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13 thoughts on “Cajun Red Beans and Rice – Rice and Beans Recipe

  1. I love this recipe, but I don’t understand how you can ever cook brown rice in 12 minutes? Each time I’ve made this recipe it took closer to an hour. It is delicious though and has become a staple dish in our house.

    1. Hi Valerie, I need to check the rice that I used when I developed this recipe, but I agree, brown rice takes longer that 10-15 minutes usually. It’s a staple at our house too, but I don’t think it takes an hour. I’m going to make it with a focus on the time and will adjust the recipe if necessary. So glad you love it anyways. Thanks for your feedback!

  2. Pingback: Tips for Meal Prepping on a Budget + 28 Recipes - Carmy - Run Eat Travel
  3. I have a pot of this on the stove right now, waiting on the rice to finish up cooking before we dive in. I made your linked spice blend to use in it, too. Smells fantastic!

    1. Hi Nikki. I haven’t frozen this particular dish, but both cooked rice and cooked beans freeze well, so I think the dish would work for the freezer. Good luck!

  4. Beans and rice! Such a classic, and yet so many variations and possibilities to get a complete protein in a vegan dish. Yum! Nicely done!

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