Red Beans and Smoked Sausage
Savor the comforting flavors of the South with this hearty Red Beans and Smoked Sausage recipe, a soul-warming dish perfect for family meals or casual gatherings. This one-pot wonder combines tender dried red kidney beans, smoky sausage, and the aromatic trifecta of onions, bell peppers, and celery, all simmered in a richly seasoned broth of chicken stock and vibrant spices like paprika, thyme, and cayenne. With an easy overnight soak for the beans and a slow simmer that lets the flavors meld beautifully, this classic dish delivers robust, savory goodness in every bite. Serve it over fluffy white rice and top with fresh green onions for a touch of brightness. Perfectly balanced and irresistibly cozy, this New Orleans-inspired favorite is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces smoked sausage
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cups water
- 4 cups cooked white rice
- 0.25 cups chopped green onions (optional for garnish)
Instructions
Rinse the dried red kidney beans and place them in a large bowl. Cover with water and allow them to soak overnight.
Drain and rinse the beans, then set them aside.
Slice the smoked sausage into 1/4-inch rounds.
Finely chop the onion, green bell pepper, and celery. Mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced sausage to the pot and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the chopped onion, green bell pepper, and celery. Cook for 5 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the soaked and drained beans to the pot along with the chicken broth, water, bay leaf, thyme, paprika, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
After 1 hour, add the cooked sausage back to the pot and stir.
Continue simmering, uncovered, for another 45 minutes to 1 hour, or until the beans are tender and the mixture has thickened to your preferred consistency.
Taste and adjust seasonings if necessary.
Serve the red beans and smoked sausage over a bed of cooked white rice.
Garnish with chopped green onions if desired.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 6171 mg | 268% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 27.2 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 8757 mg | 186% | |
*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.
