Red Beans and Rice Recipe with Smoked Sausage
Red kidney beans simmered with vegetables and smoked sausage, served over rice.
This Louisiana-inspired pot of red beans simmers with onion, pepper, celery and smoked sausage, then is spooned over rice. The source frames the dish for Mardi Gras but the method works year-round. Soak dried kidney beans overnight and boil them vigorously for at least 10 minutes before the long simmer; never cook raw kidney beans only in a slow cooker. Keep the rice separate until serving so it stays fluffy. Pick over beans, rinse, cover with plenty of cold water and soak 8 to 12 hours. Drain and rinse. Put beans in a pot, cover with fresh water and boil vigorously for 10 minutes. Drain. Heat oil in a heavy pot. Brown sausage, then transfer to a plate.
Recipe card
Red Beans and Rice Recipe with Smoked Sausage
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Soak the beans
Pick over beans, rinse, cover with plenty of cold water and soak 8 to 12 hours. Drain and rinse.
Boil beans safely
Put beans in a pot, cover with fresh water and boil vigorously for 10 minutes. Drain.
Brown sausage
Heat oil in a heavy pot. Brown sausage, then transfer to a plate.
Cook aromatics
Add onion, pepper and celery. Cook 5 minutes, stir in garlic, thyme and paprika for 30 seconds.
Simmer beans
Return sausage and beans to pot with bay leaf and stock. Bring to a full boil, then lower to a steady simmer. Cook 1.5 to 2 hours until beans are completely tender, adding hot water as needed.
Cook rice and serve
Cook rice according to package directions. Season beans, remove bay leaf and serve over rice.
How to tell when it is ready
Cook rice according to package directions. Season beans, remove bay leaf and serve over rice.
Tips
- Pick over beans, rinse, cover with plenty of cold water and soak 8 to 12 hours.
- Put beans in a pot, cover with fresh water and boil vigorously for 10 minutes.
- Heat oil in a heavy pot.
- Add onion, pepper and celery.
Troubleshooting
- If beans are still firm, continue simmering and add hot water as needed.
- If the pot is watery, mash some beans against the side and simmer uncovered.
Substitutions
- Use vegetable stock and omit sausage for a meat-free version.
- Use brown rice, allowing for its longer cooking time.
Variations
- Add a pinch of cayenne.
- Stir in chopped parsley just before serving.
Serving suggestions
- Serve with steamed rice.
- Add sliced spring onions.
- Offer hot sauce at the table.
- Pair with cornbread.
Make ahead
Prepare components ahead and store safely. Refrigerate beans and rice separately within 2 hours for up to 3 days. Reheat until steaming.
Storage
Refrigerate beans and rice separately within 2 hours for up to 3 days. Reheat until steaming.
Food safety
Dried kidney beans require soaking and a vigorous boil for at least 10 minutes before simmering. Do not use raw kidney beans in a slow cooker.
Frequently asked questions
Can I use canned beans?
Yes. Use about 3 drained cans and simmer with the vegetables and sausage for 25 to 30 minutes; skip the dried-bean boiling step.
How should I store red beans and rice?
Refrigerate beans and rice separately within 2 hours for up to 3 days. Reheat until steaming.
Serve with steamed rice. Refrigerate beans and rice separately within 2 hours for up to 3 days. Reheat until steaming.
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