red beans and rice with sausage recipe

Written ByJenny Smyth Posted on
red beans and rice with sausage recipe
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The Best red beans and rice with sausage recipe

Red beans and rice with sausage is a dish that has been a staple in our household for years. It’s a hearty, comforting meal that’s perfect for a weeknight dinner or a special occasion. I love how the flavors of the sausage and spices meld together with the creamy beans and fluffy rice.

It’s a dish that’s easy to make and always satisfies our appetites. My kids have grown up on this recipe, and now they’re starting to make it themselves. They love how versatile it is – we can add different types of sausage, vegetables, and seasonings to suit our tastes.

As for me, I appreciate the simplicity of this recipe, which requires only a few ingredients and is ready in under an hour. The combination of textures and flavors is just right – not too spicy, not too bland. And the best part?

It’s a great way to use up leftover ingredients like sausage and rice. We’ve even made it for potlucks and family gatherings, where it’s always a hit. I’ve experimented with different types of sausage, from classic pork to spicy chorizo, and each one adds its own unique twist to the dish.

My family loves when I make this recipe on cold winter days – it’s just what we need to warm up and feel cozy. One of the things I love about this recipe is how it can be customized to suit our tastes. We’ve added diced bell peppers for extra sweetness, chopped jalapenos for an extra kick, and even used leftover roasted vegetables for added flavor.

My kids have even started asking if they can help with meal planning by suggesting new ingredients to add to the dish.

Red Beans and Rice with Sausage

Red Beans and Rice with Sausage

4.9 from 1002 votes

A hearty and flavorful Louisiana-style dish featuring tender red beans, smoky sausage, and fluffy rice. This one-pot meal is perfect for a comforting weeknight dinner.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Red Beans

1 pound dried red kidney beans, rinsed and sorted
1 tablespoon olive oil
1 pound andouille sausage, sliced into 1/2-inch rounds
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons apple cider vinegar

For the Rice

2 cups long-grain white rice
4 cups water
1 teaspoon salt

👨‍🍳Directions

1Place the dried red beans in a large bowl and cover with water by 2 inches.
2Let them soak for at least 8 hours or overnight.
3Drain and rinse the beans thoroughly before using.
4Heat the olive oil in a large Dutch oven over medium heat.
5Add the sliced andouille sausage and cook for 5 to 7 minutes, stirring occasionally, until the sausage is browned on both sides.
6Use a slotted spoon to transfer the sausage to a plate and set aside.
7Add the diced onion, bell pepper, and celery to the pot with the rendered fat.
8Cook over medium heat for 8 to 10 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
9Stir in the minced garlic and cook for 1 minute until fragrant.
10Return the browned sausage to the pot.
11Add the drained beans, chicken broth, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
12Stir everything together and bring to a boil over high heat.
13Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2 hours.
14Stir occasionally and check the beans for tenderness.
15They should be creamy and soft when pressed between your fingers.
16Remove the lid and continue to simmer for an additional 20 to 30 minutes, stirring occasionally, until the liquid thickens to a gravy-like consistency.
17Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste.
18While the beans are simmering, prepare the rice.
19In a medium saucepan, combine the rice, water, and salt.
20Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 18 minutes.
21Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
22Serve the red beans and sausage over a bed of steamed rice.
23Garnish with chopped green onions or fresh parsley if desired.

🔧Equipment

Large Dutch oven or heavy pot with lid
Medium saucepan with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 40mg🧂Sodium: 1200mg🌾Total Carbs: 52g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a quicker version, use canned red beans (drained and rinsed) and reduce the simmering time to 30 minutes. Soaking the beans overnight is recommended for best texture and to reduce cooking time.

Watch Video Of How Red Beans and Rice with Sausage Works

I always recommend making a big batch of red beans and rice with sausage when we have company coming over – it’s easy to feed a crowd and everyone loves it. In fact, we often serve it at family gatherings because it’s so easy to scale up or down depending on how many people are coming.

And don’t forget about leftovers! This recipe makes plenty of leftovers that we can reheat later in the week or freeze for future meals.

❓ Frequently Asked Questions About Red Beans and Rice with Sausage

Q: What type of sausage should I use?

For this recipe, you can use any type of sausage you like – pork, beef, or even vegetarian options work well.

Q: Can I make this recipe in advance?

Yes! You can prepare the red beans ahead of time by soaking them overnight or cooking them earlier in the day.

Q: How do I store leftover red beans?

Store leftover red beans in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe gluten-free?

This recipe is naturally gluten-free, but if you’re using store-bought sausage or seasoning blends, be sure to check the ingredients list for gluten.

Q: Can I substitute other types of beans?

Sure! While kidney beans are traditional in this recipe, you can use black beans or pinto beans as substitutes.

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