Red Beans and Sausage is the perfect comfort food dish!
Serve the beans over rice with a side of cornbread.
Watch us make this recipe!
Red Beans and Sausage
Better known as kidney beans, red beans and sausage is great for a Sunday meal or any cold day. Not only do I eat them when it’s cold, but I also eat beans all throughout the year, even in the summertime.
Some say the summer is too hot for beans and I say as long as I have a/c why not?
This recipe has a semi-Louisianian flair hence the sausage. However, most Louisianians use andouille sausage which can also be used.
I used Eckrich sausage for this recipe out of habit.
As a matter of fact, I eat it for breakfast all of the time and use it for other dishes so I typically have some on hand.
I love a one-pot meal. When I’m trying to relax, the last thing on my mind is washing a bunch of dishes.
On the days that I am relaxing at home, particularly on a Sunday, I throw on a pot of beans and let them go.
I usually eat half of the beans and freeze the other half since the recipe makes such a large pot.
You will need:
Red beans: sort and rinse prior to cooking
Eckrich sausage: slice and brown
Seasonings: bell pepper, yellow onion, minced garlic
Dry seasonings: cayenne pepper, black pepper, garlic powder, onion powder, seasoned salt, granulated sugar
Vegetable oil: for sauteeing the vegetables
Steps to make this recipe:
First, sort and rinse the beans. Remove the broken pieces and discolored beans. Then, place the beans in a large pot with 10 cups of water and bring the water to a boil.
In a skillet, sauté the bell pepper and onion in a few tablespoons of vegetable oil until vegetables are slightly brown.
Add the vegetables to the pot with beans and stir. Also, stir in the minced garlic, cayenne pepper, black pepper, garlic powder, onion powder and seasoning salt.
Reduce the heat and cook the beans at a slow boil. Place a top on the beans (leaving a slight air gap) and allow to simmer for 1 1/2 hours stirring occasionally.
After 1 1/2 hours, add the sliced sausage to the pot and stir. (Add more water if beans are too thick).
Once the sausage is added, cook for an additional 30 minutes or until the beans are tender.
Leftovers can easily be frozen in a gallon zip lock bag or Tupperware dish. Once you’re ready to eat the beans again, just thaw them, put them in a pot on low heat, reheat and you’re good to go.
Speaking of seasonings, the beans taste even better the second day when the seasonings have soaked in. I mean talking about good!
The beans are great with white rice and /or cornbread as well! In the south, we eat beans with both rice and cornbread. I like to put the rice in the bowl first and then pour my beans on top, cornbread on the side.
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- 16 oz bag of kidney beans - sorted
- 1 1/2 links of Eckrich sausage- sliced
- 1/2 c of yellow onion- chopped
- 1/2 c of green bell pepper- chopped
- 1 tbsp of minced garlic
- 1 tsp of cayenne pepper or to taste
- 1 tsp of black pepper or to taste
- 1 tbsp of garlic powder or to taste
- 1 tbsp of onion powder or to taste
- 1 tbsp of Lawry’s seasoned salt or to taste
- 4 tbsps of granulated sugar or to taste
- 2 tbsps of vegetable oil- for sauteeing the vegetables
- 8-10 c of water
- First, sort and rinse the beans.
- Then, place the beans in a large pot with 8-10 cups of water.
- Bring the water to a boil.
- In a skillet, sauté the bell pepper and onion in a few tbsps of vegetable oil until the vegetables are slightly brown.
- Add the vegetables to the pot with beans and stir.
- Stir in the minced garlic, cayenne pepper, black pepper, garlic powder, onion powder and seasoned salt.
- Reduce the heat bringing the beans to a slow boil.
- Cover the beans, leaving a slight air gap and allow them to simmer for 2 - 1/2 hours stirring occasionally.
- After 2 - 1/2 hours, add the sliced sausage to the pot and stir. (Add more water if beans are too thick.
- Once the sausage is added, cook the beans for an additional 30 minutes or until the beans are tender.