Red Beans Rice Beef Sausage (Printable Version)
Tender red beans cooked with smoky beef sausage and spices, served atop fluffy white rice.
# Ingredient List:
→ 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 (plus more to taste)
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)
# Directions:
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 develop a velvety creaminess that only long, slow cooking can achieve
- One pot feeds a crowd and tastes even better the next day
- The smoky beef sausage adds depth without overpowering the delicate spices
02 -
- Dried beans need time to reach that velvety consistency, so do not rush the simmer
- Mashing a portion of beans against the pot creates the signature creamy texture
- The seasoning evolves as it sits, so taste again before serving leftovers
03 -
- Use a heavy pot like a Dutch oven to prevent scorching during the long simmer
- Add more water or broth if the beans get too thick as they cook