red beans and rice with sausage in a large white bowl with a formed cup of rice in the middle with fresh pepper and parsley garnish
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Red Beans and Rice with Sausage

A traditional wash day meal that is easy to make with economical ingredients, and tastes even better the next day! Red Beans and Rice with Sausage makes a great weekend meal with some great weeknight leftovers! Packed with red beans, green peppers, celery, and onions with loads of bacon this cooks into a wonderful stew with smoked sausage that the whole family will love and ask for again and again! 
Course Main Course
Cuisine American
Keyword main course, red beans and rice, sausage with red beans, sunday dinner
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 servings
Calories 462kcal
Author Tina

Ingredients

  • 1 pound dried small red beans soaked overnight, rinsed, and picked
  • 1/2 pound bacon can sub ham or jowl bacon
  • 2 green peppers diced
  • 2 onions diced
  • 4 celery stalks sliced
  • 2 pounds smoked sausage
  • 4 cups unsalted chicken broth
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 1/2 tsp ground thyme
  • 1 tbsp parsley
  • 2 tbsp oregano
  • 1/2 tsp seasoned salt or Creole seasoning
  • 2 cups water or enough to cover stew

Instructions

  • Soak beans in enough water to cover with a couple inches above the beans overnight or a minimum of eight hours. Drain, and rinse the beans in a collander the next morning. Pick out any undesirable looking beans.
  • Dice bacon, jowl bacon, or ham into cubes. Saute on medium heat until crispy. Remove from pan.
  • Dice the green pepper and onion. Slice the celery. Add to the pan, and saute until softened. 
  • Add the bacon and cooked vegetables to a large stew pot (at least 8-quart), and  the remaining ingredients. Bring the pot to a boil. Cover and then reduce to a simmer for two hours. If desired, mash about 1/2 cup of beans to give the stew a creamier consistency. 
  • Serve with rice or alone immediately, or refrigerate for up to one week. Makes a great heat it up, and eat it up meal for leftovers! 

Notes

*Note: Nutrition values do not include serving with rice. This must be calculated separately depending on what is used.

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 29g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 896mg | Potassium: 840mg | Fiber: 6g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 19.6mg | Calcium: 64mg | Iron: 4.2mg