Red Beans Rice Beef Sausage (Print version)

Smoky beef sausage and tender red beans cooked with spices, served over fluffy white rice.

# What you need:

→ Beans

01 - 2 cups dried red kidney beans (or 3 cans, drained and rinsed)
02 - 6 cups water (if using dried beans)
03 - 2 bay leaves

→ Meats

04 - 12 oz beef smoked sausage, sliced into 1/4-inch rounds

→ Vegetables

05 - 1 large yellow onion, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 cloves garlic, minced

→ Spices & Seasonings

09 - 1 tsp dried thyme
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp dried oregano
13 - 1/2 tsp black pepper
14 - 1 tsp kosher salt (plus more to taste)
15 - 1/2 tsp ground white pepper
16 - 1/2 tsp hot sauce (optional)

→ Liquids

17 - 4 cups low-sodium chicken or beef broth
18 - 1 tbsp vegetable oil

→ For Serving

19 - 3 cups cooked white rice
20 - Sliced green onions (optional)
21 - Fresh parsley, chopped (optional)

# Directions:

01 - If using dried beans, rinse and soak them overnight in plenty of cold water. Drain and rinse again before cooking.
02 - In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the sliced beef sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
03 - In the same pot, add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
04 - Return the sausage to the pot. Add the drained beans (or canned beans), bay leaves, thyme, smoked paprika, cayenne, oregano, black pepper, white pepper, salt, and hot sauce if using. Stir to coat the vegetables and sausage with the spices.
05 - Pour in the broth and water (if using dried beans). Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours (45 minutes for canned beans), stirring occasionally, until the beans are creamy and tender.
06 - Remove bay leaves. Taste and adjust salt and spices as needed. For a creamier consistency, mash some of the beans against the side of the pot with a spoon.
07 - Serve hot over cooked rice. Garnish with sliced green onions and chopped parsley, if desired.

# Expert advice:

01 -
  • The beans get impossibly creamy without any heavy cream, just patience and proper technique
  • That smoky beef sausage infuses every single bite with deep savory flavor
  • Leftovers somehow taste better the next day, making it perfect for meal prep
02 -
  • Do not add salt until the beans are fully tender, or they will never soften properly no matter how long you cook them
  • The liquid should look thick and slightly creamy, not soupy, so do not add more liquid unless it is completely dry
03 -
  • A ham hock or smoked turkey leg adds incredible depth if you want extra meaty flavor
  • Make it vegetarian by using vegetable broth and doubling the smoked paprika

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