Red Beans Rice Beef Sausage (Print Version)
A comforting Creole dish with red beans, beef sausage, veggies, and fluffy white rice in a savory blend.
# What You'll Need:
→ Meats
01 - 14 oz beef sausage (such as 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 (adjust to taste)
16 - 1/2 tsp freshly ground black pepper
17 - 1/2 tsp salt (plus more to taste)
→ Fats
18 - 2 tbsp vegetable oil
# Steps:
01 - If using dried beans, soak them overnight in plenty of water. Drain and rinse before use.
02 - In a large heavy pot or Dutch oven, heat the oil over medium heat. Add sausage slices and cook until browned on both sides, about 5 minutes. Remove sausage and set aside.
03 - In the same pot, add onion, bell pepper, and celery. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add the soaked (or canned) beans, bay leaves, thyme, paprika, cayenne, black pepper, and salt. Pour in 5 cups water or broth. Stir well.
05 - Bring to a boil, then reduce heat, cover, and simmer for 1 hour (or until beans are tender), stirring occasionally.
06 - Return the browned sausage to the pot and simmer uncovered for another 20–30 minutes, mashing some beans against the side of the pot to thicken the sauce. Adjust seasoning as needed.
07 - Rinse rice under cold water until the water runs clear. In a saucepan, combine rice and 2 cups water with a pinch of salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
08 - Serve the red beans and sausage over hot rice. Garnish with spring onions and fresh parsley.
# Expert Tips:
01 -
- This is the kind of meal that tastes even better the next day, making it perfect for lazy leftovers
- The creamy beans smothered over rice create that stick-to-your-ribs comfort that only comes from slow cooking
02 -
- Mashing a portion of the beans against the pot creates the authentic creamy sauce that makes this dish so satisfying
- The beans continue to thicken as they cool, so do not worry if the sauce seems slightly loose when you first finish cooking
03 -
- Use a heavy pot or Dutch oven to prevent the beans from scorching during the long simmer
- Keep some extra broth handy in case the beans absorb too much liquid while cooking