Red Beans and Sausages
Savor the bold, comforting flavors of this Red Beans and Sausages recipe, a hearty one-pot classic inspired by the rich culinary traditions of the South. Made with tender, protein-packed red kidney beans, smoky andouille or kielbasa sausage, and a medley of aromatic vegetables like onion, bell pepper, and celery, this dish is simmered in a spiced chicken broth seasoned with paprika, thyme, and a hint of cayenne for just the right kick. The slow-cooked magic gives the beans a creamy texture while the sausage infuses the dish with irresistible smokiness. Served over fluffy white rice and garnished with fresh green onions, this meal is soulful comfort food at its best, perfect for cozy dinners or meal prepping. With its easy-to-follow steps and crowd-pleasing appeal, Red Beans and Sausages is sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 1 cup dried red kidney beans
- 12 ounces smoked sausage (andouille or kielbasa)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 2 stalks green onions, sliced (for garnish)
Instructions
Rinse the dried kidney beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and set aside.
Slice the smoked sausage into 1/2-inch rounds.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the smoked sausage and cook until browned, about 4-5 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.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the soaked and drained red kidney beans to the pot, followed by the chicken broth and diced tomatoes. Stir to combine.
Season with thyme, paprika, cayenne pepper, salt, black pepper, and add the bay leaf. Return the sausage to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened.
Taste and adjust the seasoning with more salt or spices if needed.
Serve the red beans and sausage over cooked white rice, garnished with sliced green onions.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2289 mg | 100% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1579 mg | 34% | |
*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.
