Red Beans and Sausage is warm, filling and bursting with flavor!
Prepare for a Sunday meal to enjoy with loved ones.
Serve the beans over rice and a side of your favorite cornbread.
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Red Beans and Sausage
Better known as kidney beans, red beans and sausage is great for a Sunday meal or any cold day. Not only do I eat them when it’s cold, but I also eat beans all throughout the year, even in the summertime. Some say the summer is too hot for beans and I say as long as I have a/c why not?
This recipe has a semi-Louisianian flair hence the sausage. However, most Louisianians use andouille sausage which can also be used.
It just depends on what you have a taste for at the time and your preference. I use Eckrich sausage out of habit. As a matter of fact, I eat it for breakfast all of the time and use it for other dishes so I typically have some on hand.
I love a one-pot meal. When I’m trying to relax, the last thing on my mind is washing a bunch of dishes.
On the days that I am relaxing at home, particularly on a Sunday, I throw on a pot of beans and let them go. I usually eat half of the beans and freeze the other half of the beans since the recipe makes such a large pot.
Leftovers can easily be frozen in a gallon zip lock bag. Once you’re ready to eat the beans again, just thaw them, put them in a pot on low heat, reheat and you’re good to go.
My preference is to cook my beans on the stove versus in a crockpot. They don’t take as long to cook on the stove and in my opinion, they season better on the stove.
Speaking of seasonings, of course, we all know that beans taste even better the second day when the seasonings have soaked in. I mean talking about good!
The beans are great with white rice and cornbread as well! In the south, we eat beans with both rice and cornbread. I like to put the rice in the bowl first and then pour my beans on top, cornbread on the side.
Jiffy cornbread is a southern favorite and mine as well. The cornbread is a little sweet, but still pairs well with the beans.
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- 2 1/2 c of red beans - sorted
- 1 1/2 links of Echrich sausage sliced
- 1/2 c of chopped yellow onion
- 1/2 c of chopped bell pepper
- 1 tsp of minced garlic
- 1 tsp of cayenne pepper
- 1 tsp of black pepper
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of Lawry’s seasoning salt
- 4 tbsp of granulated sugar
- 2 tbsp of vegetable oil
- 10-12 c of water
- 2 tbsp of liquid smoke
- Bay leaf optional
- First, sort and rinse beans.
- Then, place beans in a large pot with 10 cups of water.
- Bring water to a boil.
- In a skillet, sauté bell pepper and green onion in a few tbsp of vegetable oil until vegetables slightly brown.
- Add vegetables to pot with beans and stir.
- Stir in minced garlic, cayenne pepper, black pepper, garlic powder, onion power, seasoning salt and liquid smoke.
- Reduce heat. Beans should be at a slow boil.
- Cover (leaving a slight air gap) and allow to simmer for 1 1/2 hours. Stir occasionally.
- After 1 1/2 hours, add sliced sausage to pot and stir. (Add more water if beans are too thick).
- Once sausage is added, cook for an additional 30 minutes or until beans are tender.
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