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Hearty Red Beans and Rice with Smoked Sausage

A close-up of a bowl of hearty red beans and rice topped with sliced sausage and fresh parsley.
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A classic Louisiana one-pot dinner, perfect for a Monday tradition. This recipe features creamy red beans simmered with smoked sausage and Creole seasoning, offering a budget-friendly and satisfying comfort meal.

Ingredients

Scale
  • 1 pound dried red beans, soaked overnight or 2 (15-ounce) cans, drained and rinsed
  • 1 pound smoked sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Chopped green onions, for garnish

Instructions

  1. If using dried beans, drain and rinse the soaked beans. If using canned beans, drain and rinse them.
  2. In a large pot or Dutch oven, cook the sliced smoked sausage over medium heat until browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  3. Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Add the red beans (dried or canned), chicken broth or water, bay leaves, thyme, Creole seasoning, black pepper, and cayenne pepper (if using) to the pot.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. If using dried beans, simmer for 1 to 1.5 hours, or until tender and creamy. If using canned beans, simmer for 30-45 minutes to allow flavors to meld. Stir occasionally.
  7. Return the browned sausage to the pot during the last 15 minutes of simmering.
  8. Remove the bay leaves. Season with salt to taste. If the beans are too thick, add a little more broth or water.
  9. Serve the red beans and rice hot over cooked white rice. Garnish with fresh parsley and green onions.

Notes

  • For a creamier texture, mash some of the beans against the side of the pot with your spoon during the last 30 minutes of simmering.
  • This dish can be made ahead and reheated. It also freezes well.
  • Serve with warm cornbread for a complete meal.
  • Adjust the amount of Creole seasoning and cayenne pepper to your spice preference.

Nutrition

Find it online: https://gourmetgaze.com/red-beans-and-rice/