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Kidney beans, Cajun-style, and rice

Kidney beans, Cajun-style, and rice

Main dishes

A traditional Cajun dish featuring slow-cooked kidney beans with pork shanks, celery, onion, and bell pepper.

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Recipe from Kittycataclysm, Cookingmonster123, Moby-Dick4000 and 7 other contributors (Wikibooks), adapted by Recette de cuisine ·

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This is a flavorful dish that requires slow cooking for a delicious result. Cajun kidney beans are perfect for family gatherings or get-togethers with friends.

Ingredients and directions

  • Prep time15 min
  • Cook time5 hr
  • Resting1 hr
  • Total6 hr 15 min
  • DifficultyMedium
  • Cooking methodnibbling

Ingredients

6 people
  • $259.83
  • $1.23
  • $0.70
  • $2.87
  • $0.22
  • $2.79

Directions

  1. Cover the beans with water, and let them soak overnight.
  2. Drain. ≈ 2 min
  3. Place the pig’s trotters, celery, onion, bell pepper, bay leaves, and spices in a large pot with 4 litres of water. ≈ 3 min
  4. Cover and bring to a boil.
  5. Let it simmer until the meat is tender, about an hour after cooking begins, stirring occasionally.
  6. Remove the pig’s trotters from the pan and set them aside.
  7. Scrape off the grease from the pan and discard it.
  8. Remove a large portion of the liquid from the pot, add the drained beans, and add just enough liquid to cover them. ≈ 3 min
  9. Let the beans simmer until they begin to soften and the liquid thickens, about 45 minutes.
  10. Stir frequently. ≈ 4 min
  11. Add liquid as needed to keep the beans covered. ≈ 3 min
  12. If the beans start to burn, do not stir; transfer the mixture to another pot without disturbing the burnt beans. ≈ 4 min
  13. Add the pig’s feet and cook for an additional 45 minutes, then serve immediately.
  14. On a warmed plate, arrange 3/4 of a cup of rice per serving at one end of the plate, place the pork shanks at the other end, and distribute 1 cup of beans per serving in the center. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 450 g of dried red beans (for example, kidney beans or soybeans)
  • 6 pieces (approximately 3.5 to 4 pounds / 1.5 to 2 kilograms) of pork shanks
  • 480 ml (half a portion) of finely chopped celery
  • 480 ml (1 cup) of finely chopped onions
  • 480 ml (1 cup) of finely chopped peppers
  • 5 bay leaves
  • 3 tablespoons of “Seafood Magic” by Paul Prudhomme, or a similar spice blend
  • 1 tablespoon of Tabasco sauce or a similar hot sauce
  • 960 ml of cooked rice

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