Looking to spice things up a little bit? In my family, even my 11 year old actually likes food with a little kick to it. So, he was excited to try this Cajun Rice and Beans Recipe. It was super easy to make and you actually have quite a bit of flexibility in how you prepare it. Great for a weekday family meal or even a nice lunch to take on the go!
Thank You to Hurst Beans for sponsoring this post.
I love making recipes with dried beans because it’s economical and it also makes enough for for a family dinner and leftovers to freeze. I’m a big fan of cook once, but eat twice (or more!). This Cajun Rice and Beans recipe ended up being a big hit with my family. I was surprised even my picky little didn’t think it was too spicy. She gobbled it all right up. I’ve also taken recipes like this to potlucks, because they are always popular.
Okay, so here’s what you need:
Cajun Rice and Beans Ingredients:
1 Package Hurst Cajun 15 Bean Soup
1 Onion Chopped
2 Cloves Garlic Diced
14 oz Canned or Coxed Diced Tomatoes
One Lemon
3 Cups Cooked Rice
I love using Hurst Beans to make soups, but also for other recipes. They are versatile and you can cook them the traditional method, in the slow cooker or using their fast cook method (which happens to be my favorite, because I’m always in a rush).
To prepare the Cajun Rice and Beans:
Rinse the beans and then place them in a large dutch oven pan with 10 cups of water. Bring to a boil and then cover and simmer on a medium boil for 60-70 minutes. While the beans are boiling, chop the onion and garlic and cook in a saucepan just until onion is translucent (7-10 minutes).
After boiling the beans, if there is excess water drain 90% of it off (unless you like a soupier rice and beans, then go ahead and just leave the liquid in the pan). Next, add in the cooked onion and garlic along with the diced tomatoes, the juice from the lemon and the Cajun seasoning packet included withe the Hurst Beans. Reduce the heat and cover, lightly boiling for 45 minutes.
While the Beans continue cooking with the added items, go ahead and prepare the rice. You can use any standard rice you prefer and cook according to the package directions. If you want to speed things up, you can even use those microwaveable packets of rice. I find they work great in recipes like this and they are so much faster and less clean-up! Yes, if I can find a way to clean one less pan, I’m all for it.
When the beans are finished, dish the rice into serving bowls and top with the beans. You could also add a dollop of sour cream or even a little bit of shredded cheese just because, well, yum! Enjoy.
If you are looking for other great recipes like this one, be sure to check out Hurst Beans Recipe Page.
- 1 Package Hurst Cajun 15 Bean Soup
- 1 Onion Chopped
- 2 Cloves Garlic Diced
- 14 oz Canned or Coxed Diced Tomatoes
- One Lemon
- 3 Cups Cooked Rice
- Rinse the beans and then place them in a large dutch oven pan with 10 cups of water.
- Bring to a boil and then cover and simmer on a medium boil for 60-70 minutes.
- While the beans are boiling, chop the onion and garlic and cook in a saucepan just until onion is translucent (7-10 minutes).
- After boiling the beans, if there is excess water drain 90% of it off (unless you like a soupier rice and beans, then go ahead and just leave the liquid in the pan).
- Next, add in the cooked onion and garlic along with the diced tomatoes, the juice from the lemon and the Cajun seasoning packet included withe the Hurst Beans.
- Reduce the heat and cover, lightly boiling for 45 minutes.
- While the Beans continue cooking prepare the rice according to the package directions.
- When the beans are finished, dish the rice into serving bowls and top with the beans.
You might also love our other Hurst Bean Recipes:
Tortilla Soup with Pinto Beans
How do you like to prepare your Rice and Beans?
Susannah says
Eeeek! Yum! Sounds like a super tasty recipe! <3