Cajun brown rice and beans is a hearty, healthy dish that’s simple to prepare with a few pantry staples you already have on hand.
Over the last few weeks we’ve made beans and rice several times — a combination that isn’t typical for us here in Paris but has quickly become a favorite. Though this post arrives after this year’s Mardi Gras, the recipe works any time of year and is worth sharing for its flavor and simplicity.
The inspiration came from a memorable night of jazz and French atmosphere at Lulu White, a small hideaway near Pigalle. If you love Paris and jazz, don’t miss it: from the street a modest door invites you in, and inside the room takes you back in time. On Tuesday nights they host live music, and the last time we visited we heard some excellent American jazz.
When there’s live music they offer a single special dish that evening — a charming simplicity that takes the pressure off choosing from a long menu. Recently that single offering was beans and rice: white buttered rice with red kidney beans seasoned with Cajun spices. Hugo had never tried that exact combination and loved it, promising to recreate it at home.
One evening he did just that: he shopped for ingredients, went into the kitchen, and produced his own version of the classic Cajun pairing. The result is this robust, real-food dish — Cajun brown rice and beans — packed with spice and soulful flavor. It’s nutritious, satisfying, and easy enough to become a regular in your kitchen.
Cajun brown rice and beans
- Author: Alix and Hugo
- Total Time: 1 hour 5 mins
- Yield: For 2
Description
Learn to make a healthy, flavorful Cajun-inspired brown rice and beans that’s easy to prepare and full of character.
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 dried chili peppers
- 1 cup brown rice
- 3 cups water
- 1 tsp paprika
- 1 tsp cumin
- 1 cup tomato sauce
- 1 tbsp apple cider vinegar
- 1 tbsp bourbon (optional)
- 1 tsp mixed Cajun spices
- 3 tsp sugar
- 1 can red beans, drained and rinsed
- Salt and pepper to taste
- Olive oil
- 1/4 cup parsley, chopped
- 2 cups mâche (or mixed salad greens) for serving
Instructions
- Heat a drizzle of olive oil in a pan over medium heat.
- Add the Cajun spices and toast for about a minute to release their aroma.
- Stir in the brown rice and toast for 2 minutes so the grains pick up the spice.
- Pour in the water, bring to a boil, then cover the pan.
- Reduce heat to very low once boiling and simmer.
- Cook for about 45 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, drain and rinse the red beans.
- Warm a tablespoon of olive oil in a separate casserole or saucepan over low heat.
- Add the chopped onion, minced garlic and dried chilies; sauté for about 6 minutes until softened.
- Stir in the paprika and cumin and cook for another minute.
- Add the sugar and cook until the mixture begins to caramelize slightly, deepening the flavor.
- Stir in the apple cider vinegar and cook until it has largely evaporated.
- If using bourbon, add it carefully and allow to cook briefly — take care as it may flame briefly — then simmer 2 minutes.
- Add the drained red beans, stir to combine, and cook for 2 minutes to heat through.
- Pour in the tomato sauce, cover, and let simmer gently for about 20 minutes to meld flavors.
- To serve, arrange a bed of mâche, spoon the brown rice alongside or on top of the greens, add the bean mixture, and sprinkle with chopped parsley. Season with salt and pepper to taste.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Healthy Lunch or Dinner
- Cuisine: Cajun