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Beans and Rice with Sausage Recipe

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4.2 from 87 reviews

This classic Beans and Rice with Sausage recipe is a hearty, comforting dish featuring tender red beans slow-cooked with smoky Andouille sausage and aromatic vegetables. Served over fluffy long grain white rice, it combines robust smoky and savory flavors with a touch of spice. Perfect for a satisfying family meal.

  • Total Time: 10 hours 15 minutes
  • Yield: 6 servings

Ingredients

Beans and Sausage

  • 1 lb. dry red beans ($1.96)
  • 2 Tbsp cooking oil ($0.08)
  • 14 oz. Andouille sausage ($3.47)
  • 1 yellow onion ($0.70)
  • 1 green bell pepper ($0.86)
  • 3 ribs celery ($0.56)
  • 4 cloves garlic ($0.16)
  • 2 tsp smoked paprika ($0.20)
  • 1 tsp dried oregano ($0.10)
  • 1 tsp dried thyme ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp onion powder ($0.05)
  • 1/4 tsp cayenne pepper ($0.03)
  • 1/4 tsp freshly cracked black pepper ($0.04)
  • 2 bay leaves ($0.20)
  • 6 cups water ($0.00)
  • 1/4 cup chopped parsley ($0.20)
  • 1 Tbsp salt, or to taste ($0.09)

Rice

  • 1.5 cups long grain white rice, uncooked ($0.72)
  • 3 cups water (for cooking rice)
  • 3 green onions, sliced for garnish ($0.30)

Instructions

  1. Soak Beans Overnight: The night before cooking, place the dry red beans into a large bowl and cover with double their volume of water. Let them soak overnight in the refrigerator to soften and reduce cooking time.
  2. Brown Sausage: Slice the Andouille sausage into rounds. Heat cooking oil in a large pot over medium heat and add the sausage slices. Cook until browned on all sides. Remove the sausage pieces with a slotted spoon and set aside in the refrigerator.
  3. Prepare Vegetables: While the sausage cooks, dice the yellow onion, green bell pepper, and celery. Mince the garlic cloves finely.
  4. Sauté Vegetables: In the same pot (optionally drain excess fat), add the diced onion, bell pepper, celery, and minced garlic. Sauté over medium heat until the onions become soft. Stir frequently to loosen any browned bits from the bottom of the pot, enhancing flavor.
  5. Add Spices: Sprinkle in smoked paprika, dried oregano, thyme, garlic powder, onion powder, cayenne pepper, freshly cracked black pepper, and bay leaves. Stir and cook the spices with the vegetables for about one minute to release their aromas.
  6. Add Beans and Water: Drain and rinse the soaked beans well, then add them to the pot along with 6 cups of fresh water. Stir gently to combine all ingredients.
  7. Boil and Simmer Beans: Cover the pot with a lid. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Allow the beans to simmer for about one hour, stirring occasionally and replacing the lid each time you stir to ensure even cooking.
  8. Thicken Beans: After the beans are tender, use the back of a spoon to smash some of the beans against the sides of the pot. Continue simmering uncovered for another 30 minutes to thicken the mixture.
  9. Cook Rice: While the beans finish thickening, prepare the rice. Add 1.5 cups of long grain white rice and 3 cups of water to a separate saucepan. Cover with a lid, bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes. Turn off heat and let the rice rest covered for 5 minutes. Fluff with a fork before serving.
  10. Combine and Season: Return the browned sausage to the pot with the thickened beans. Stir in chopped fresh parsley. Taste and season with salt gradually, starting with 1 teaspoon and adding up to 1 tablespoon or as desired.
  11. Serve: Serve the red beans hot, topped with a scoop of fluffy rice. Garnish with sliced green onions for a fresh, mild onion flavor and additional color.

Notes

  • Soaking the beans overnight is crucial to reduce cooking time and improve digestibility.
  • If preferred, drain excess fat after browning sausage for a lighter dish.
  • Adjust cayenne pepper amount depending on your spice tolerance.
  • The dish improves in flavor if made a day ahead and reheated, allowing seasonings to meld.
  • Use long grain white rice for the best texture; you can try brown rice but increase cooking time accordingly.
  • This recipe can be made gluten-free by verifying sausage ingredients.
  • Author: Olivia
  • Prep Time: 15 minutes (plus overnight soaking)
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American / Cajun

Find it online: https://yourdailycook.com/beans-and-rice-with-sausage-recipe/