Red Beans & Rice with Sausage
A classic Southern dish featuring seasoned sausage, tender red beans, and fluffy rice, perfect for a comforting family meal.
Ingredients
For the beans and sausage mixture
- 1 pound dried red kidney beans (soaked overnight) Can use canned beans, adjust cooking time.
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 1 pound smoked sausage (sliced, andouille or kielbasa)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 teaspoon cayenne pepper (adjust to taste)
- 4 cups chicken broth (or vegetable broth)
- to taste Salt and pepper
For serving
- 3 cups cooked white rice
- to taste Chopped green onions (for garnish)
Instructions
Preparation
- Soak the dried red kidney beans in plenty of water overnight or use the quick soak method by boiling for two minutes and letting sit, covered, for one hour.
- Dice the onion, green bell pepper, and celery; mince the garlic.
Cooking
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, bell pepper, and celery, and sauté for about 5 minutes until softened.
- Stir in the minced garlic and sliced sausage, cooking for an additional 5-7 minutes.
- Add dried thyme, smoked paprika, cayenne pepper, bay leaf, salt, and pepper, and stir well.
- Drain and rinse the soaked beans, then add them to the pot along with the broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours, stirring occasionally until the beans are tender.
- Adjust the seasoning with salt, pepper, and more cayenne if necessary.
Serving
- Remove the bay leaf before serving. Serve the bean mixture over cooked white rice and garnish with chopped green onions.
Notes
This dish tastes better the next day. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.