Red Beans Rice Beef Sausage (Print Version)
Smoky beef sausage and tender red beans combined with savory spices served atop fluffy rice.
# What You'll 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
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
# Steps:
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 Tips:
01 -
- The beans cook down into this incredible creamy gravy that clings to every grain of rice
- Its one of those rare dishes that actually tastes better reheated the next day
- The whole house smells amazing while it simmers away
02 -
- Don't rush the simmering time that long slow cook is what transforms regular beans into something magical
- Mashing some beans against the pot creates the creamy gravy texture that makes this dish authentic
- The seasoning will intensify as it sits so taste before adding more salt
03 -
- Letting the beans rest off the heat for 15 minutes before serving lets the flavors meld together beautifully
- A cast iron Dutch oven is ideal for even heat distribution and that perfect simmer