Red Beans Rice Beef Sausage (Print version)

Savory red beans simmered with spiced beef sausage and vegetables, served atop fluffy white rice.

# What you need:

→ Meats

01 - 14 oz beef sausage (andouille or smoked sausage), sliced into 1/2-inch rounds

→ Legumes & Grains

02 - 14 oz dried red kidney beans, soaked overnight and drained (or 2 x 14 oz cans, drained and rinsed)
03 - 2 cups long-grain white rice
04 - 5 cups water or low-sodium chicken broth (for beans)
05 - 2 cups water (for rice)

→ Vegetables

06 - 1 large onion, finely chopped
07 - 1 green bell pepper, diced
08 - 2 celery stalks, diced
09 - 3 garlic cloves, minced
10 - 2 spring onions, sliced (for garnish)
11 - Fresh parsley, chopped (for garnish)

→ Spices & Seasonings

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper
16 - 1/2 tsp freshly ground black pepper
17 - 1/2 tsp salt (plus more to taste)

→ Fats

18 - 2 tbsp vegetable oil

# Directions:

01 - If using dried beans, soak them overnight in plenty of water. Drain and rinse thoroughly before use. For canned beans, drain and rinse well.
02 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add sausage slices and cook until browned on both sides, approximately 5 minutes. Remove sausage and set aside, leaving the flavorful drippings in the pot.
03 - Add onion, bell pepper, and celery to the pot. Sauté for 6 to 8 minutes until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant.
04 - Add the prepared beans, bay leaves, thyme, paprika, cayenne pepper, black pepper, and salt to the pot. Pour in 5 cups of water or chicken broth. Stir well to distribute seasonings evenly.
05 - Bring mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender. Stir occasionally to prevent sticking and ensure even cooking.
06 - Return browned sausage to the pot and simmer uncovered for 20 to 30 minutes. Mash some beans against the side of the pot to create a creamy, thickened sauce. Adjust seasoning with additional salt and pepper as needed.
07 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 cups of water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
08 - Spoon red beans and sausage generously over hot fluffy rice. Garnish with sliced spring onions and chopped fresh parsley. Serve immediately while hot.

# Expert advice:

01 -
  • The creamy texture that comes from mashing some beans against the pot creates a rich sauce that coats every single grain of rice
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • The liquid will reduce significantly during the final simmer—dont be afraid to add more water or broth if it gets too thick
  • Seasoning at the end is crucial because the salt concentration changes as the liquid reduces
03 -
  • Leftovers keep in the fridge for up to 5 days and actually develop deeper flavor
  • Freeze portions in airtight containers for up to 3 months—the texture holds up surprisingly well

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