Monday Red Beans & Rice Recipe

Name: Monday Red Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried red kidney beans; 1 pound smoked sausage links, cut into 1-inch-thick rounds; 2 bay leaves; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, leaves and all, chopped; 3 garlic cloves, minced; 1 ham bone, most most of the meat removed and reserved, or 2 smoked ham hocks; Salt and freshly ground black pepper; 2 cups cooked white rice; 1/4 cup chopped parsley

Servings: persons

1 pound dried red kidney beans
1 pound smoked sausage links, cut into 1-inch-thick rounds
2 bay leaves
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, leaves and all, chopped
3 garlic cloves, minced
1 ham bone, most most of the meat removed and reserved, or 2 smoked ham hocks
Salt and freshly ground black pepper
2 cups cooked white rice
1/4 cup chopped parsley

1
1.Soak the kidney beans in 6 cups of water overnight. Drain well.
2
2. Heat a large Dutch oven or stockpot over medium-high heat. Add the sausage and cook, stirring, for 3-5 minutes until nicely browned. Remove the sausage and reserve to put back later.
3
3. Add bay leaves, onion, bell pepper, and celery to the pot. Cook for 3-5 minutes, stirring occasionally, until tender. Add garlic and cook for 1 minute more.
4
4. Add ham bone, drained beans, and enough water to cover by 2 inches. Bring to just a boil, then reduce to a low simmer. Simmer for 2 hours, or until the beans are very tender. Stir occasionally, making sure to scrape any beans from the bottom of the pot that may have stuck. Add more water if the mixture is too thick. For a creamy consistency, mash some beans against side of the pot with back of a spoon.
5
5. Add browned sausage and any bits of ham, and simmer for 10 minutes more. Remove bay leaves. Season with salt and pepper. Serve over rice, garnished with parsley and hot sauce.

661

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried red kidney beans, 1 pound smoked sausage links, cut into 1-inch-thick rounds, 2 bay leaves, 1 large onion, chopped, and more.

Yes, Monday Red Beans & Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monday Red Beans & Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions