Red Beans, Sausage and Rice Recipe

Name: Red Beans, Sausage and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Andouille Sausage, Sliced; 1 whole Bell Pepper, Green, Finely Chopped; 1 whole Bell Pepper, Red, Finely Chopped; 2 whole Habaneros, Finely Chopped (Jalapeno For Less Heat); 2 stalks Celery, Finely Diced (optional); 1 whole Onion, Medium, Finely Chopped (about 1.5 Cups); 4 cloves Garlic, Minced; 1 can Tomato Puree (Large); 2 cups Water; 3 Tablespoons Pickapeppa Sauce; 1 Tablespoon Worcestershire Sauce; 2 teaspoons Tabasco Sauce (or More, If Desired); 3 bags Red Kidney Beans, Cooked (or 3 15-oz Cans)

Servings: persons

2 pounds Andouille Sausage, Sliced
1 whole Bell Pepper, Green, Finely Chopped
1 whole Bell Pepper, Red, Finely Chopped
2 whole Habaneros, Finely Chopped (Jalapeno For Less Heat)
2 stalks Celery, Finely Diced (optional)
1 whole Onion, Medium, Finely Chopped (about 1.5 Cups)
4 cloves Garlic, Minced
1 can Tomato Puree (Large)
2 cups Water
3 Tablespoons Pickapeppa Sauce
1 Tablespoon Worcestershire Sauce
2 teaspoons Tabasco Sauce (or More, If Desired)
3 bags Red Kidney Beans, Cooked (or 3 15-oz Cans)

1
If preparing red kidney beans from scratch, check beans for dirt, rocks, etc., then quick soak (1 pound beans, 6-8 cups water).
2
Bring to a rapid boil; boil for 2 minutes.
3
Remove from heat, cover and let stand for 1 hour.
4
Pour off water, rinse beans, then cook in fresh salted water (1 teaspoon salt to 1 pound beans).
5
Bring to a simmer and cover.
6
Make sure they are barely simmering.
7
Start tasting the beans after about an hour to hour and a half but can take up to 2 hours.
8
Some prefer the ease of canned kidney beans.
9
Brown sausage in a large Dutch oven.
10
Remove the sausage, add bell peppers, hot peppers, celery, onion, and garlic to the drippings.
11
Saute until vegetables are tender.
12
Stir in tomato puree, water, Pickapepper sauce, Worcestershire sauce, and Tabasco sauce.
13
Simmer 5 minutes, then add cooked or canned kidney beans.
14
Simmer an additional 10 minutes, stir in the sausage.
15
Simmer, uncovered, for 1-1/2 hours.
16
Serve over rice with corn bread or a crunchy French Roll.
17
*Two links for ingredients I use: www.pickapeppa.com and www.cajungrocer.com (for andouille, Tabasco sauces).

154

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 pounds Andouille Sausage, Sliced, 1 whole Bell Pepper, Green, Finely Chopped, 1 whole Bell Pepper, Red, Finely Chopped, 2 whole Habaneros, Finely Chopped (Jalapeno For Less Heat), and more.

Yes, Red Beans, Sausage and 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!

Red Beans, Sausage and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions