Red Beans Rice Beef Sausage (Printable)
Smoky beef sausage and tender red beans simmered with spices, served atop fluffy white rice.
# What You’ll Need:
→ Beans
01 - 2 cups dried red kidney beans or 3 cans drained and rinsed
02 - 6 cups water for 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
# How to Prepare:
01 - If using dried beans, rinse and soak overnight in plenty of cold water. Drain and rinse again before cooking.
02 - In a large Dutch oven or heavy pot, heat vegetable oil over medium heat. Add 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 garlic and cook for 1 minute.
04 - Return sausage to the pot. Add drained beans, bay leaves, thyme, smoked paprika, cayenne, oregano, black pepper, white pepper, salt, and hot sauce if using. Stir to coat vegetables and sausage with spices.
05 - Pour in 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 for dried beans or 45 minutes for canned beans, stirring occasionally, until beans are creamy and tender.
06 - Remove bay leaves. Taste and adjust salt and spices as needed. For a creamier consistency, mash some 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 Advice:
01 -
- The beans develop this incredible creamy thickness that feels like a hug from the inside out
- That smoky beef sausage infuses every single spoonful with depth you cant fake
02 -
- Dried beans need plenty of time to reach that creamy, luxurious texture
- Tasting and adjusting at the end is absolutely crucial
03 -
- Mash about a cup of beans against the pot side for restaurant style thickness
- This tastes infinitely better after resting in the fridge overnight