Red Beans and Rice with Sausage Recipe

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4.59 from 12 votes

Red Beans and Rice with Sausage Recipe

One-pot flavor packed easy red beans and rice with sausages. This will be your new dinner favorite!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 715kcal

Author: Helene Dsouza

Equipment

Ingredients

For the Rice

2 Cups Uncooked Rice *see Notes
Water
Salt

For the Red Beans

2 Cans Red Beans 30 oz
1 Piece Onion
½ Piece Bell Pepper
2 Stalks Celery Stalks
2 Piece Sausages *see Notes
1 Tablespoon Olive Oil
1 Teaspoon Thyme
1 Teaspoon Cayenne Pepper Ground
Salt to taste
¼ Teaspoon Black Pepper Ground
1 Piece Bay Leaf
2 Pieces Garlic Cloves
1 Teaspoon Oregano Dried
½ Cup Tomato Sauce
2 Cup Broth vegetable broth

US - Metric

Instructions

For the Rice

Boil the rice with salt and water until cooked through. Double the amount of water to the rice. Cook until done, strain, and keep aside.
2 Cups Uncooked Rice, Water, Salt

For the Red Beans

Prep your fresh ingredients. Peel and slice the onion, chop the garlic, slice the celery stalks, and bell pepper. Keep aside.
1 Piece Onion, 2 Stalks Celery Stalks, 2 Pieces Garlic Cloves, ½ Piece Bell Pepper
Slice sausage to the desired size. Keep to the side.
2 Piece Sausages
Heat up a cooking vessel with the olive oil and saute onions and garlic first until soft.
1 Tablespoon Olive Oil
Then add the sausage slices to that and stir-cook over a higher heat setting for a minute or two.
Reduce heat and stir in cut celery and bell pepper.
Stir cook over high heat for a minute or two.
Reduce heat once again and stir in the remaining ingredients, the beans, the tomato sauce, broth, thyme, oregano, the cayenne pepper, and basil leaf. Don't season with salt and black pepper yet, this is reserved for the end (*see Notes).
2 Cans Red Beans, 1 Teaspoon Thyme, Salt, 1 Piece Bay Leaf, 1 Teaspoon Oregano Dried, ½ Cup Tomato Sauce, 2 Cup Broth, 1 Teaspoon Cayenne Pepper Ground
Mix it all well and keep over a medium heat setting. Cook your red beans covered for about 10 minutes or so.
Remove the cover and continue to simmer stirring occasionally over a lower heat setting. Just make sure nothing sticks at the bottom. The dish will reduce and thicken.
When you are satisfied with the flavors and consistency, take out the bay leaf and discard. Season with salt and black pepper. Combine well.
¼ Teaspoon Black Pepper Ground
Serve up your red beans hot with cooked rice at the side in a bowl or shallow plate.
Garnish with parsley or cut fresh green chives.

Video

Notes

Try to get Louisianna long grain rice. OR Basmati will do too.
You can use your choice of sausage. Andouilles are the traditional choice for this dish. I used smoked pork franks. I think what matters is that you use pork sausages because that's what gives the dish the flavor.
Always add salt and black pepper at the end when you cook beans and lentils. This is because they cook better through without those two seasonings.

Nutrition