Red Beans and Rice with Sausage
Savor the rich, soulful flavors of this classic Red Beans and Rice with Sausage, a comforting one-pot dish inspired by Creole cooking. Perfectly tender red kidney beans simmer alongside smoky andouille sausage, aromatic vegetables, and bold spices like paprika and cayenne, creating a deeply satisfying, hearty meal. Served over fluffy white rice, this recipe combines wholesome ingredients with savory, spicy undertones for a dish that’s as filling as it is flavorful. Whether you're meal-prepping for the week or hosting a cozy family dinner, this recipe delivers authentic Southern comfort in every bite. Garnish with fresh parsley or green onions for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper
- 2 bay leaves
- 6 cups chicken broth
- 2 cups white rice
- 4 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced (optional)
Instructions
Rinse the red kidney beans and soak them overnight in a large bowl filled with water. Drain and rinse before using.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the andouille sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic, smoked paprika, thyme, oregano, cayenne pepper, and bay leaves. Cook for 1-2 minutes, stirring regularly, until fragrant.
Pour in the chicken broth and add the soaked red kidney beans. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 90 minutes, stirring occasionally, until the beans are tender. Add more broth if needed to prevent sticking.
While the beans are cooking, prepare the rice. In a medium saucepan, bring 4 cups of water and 1 teaspoon salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Remove from heat and fluff with a fork.
Once the beans are tender, return the sausage to the pot. Add salt and black pepper to taste. Simmer for another 10 minutes to allow the flavors to meld together.
Serve the red beans and sausage over a bed of white rice. Garnish with chopped parsley and sliced green onions, if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
