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 used 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.
You will need:
Red beans: Sort and rinse prior to cooking
Eckrich sausage: Sliced and browned
Seasonings: bell Pepper, yellow onion, minced garlic
Dry seasonings: Cayenne pepper, black pepper, garlic powder, onion powder, seasoned salt, granulated sugar
Vegetable oil: For added moisture and tender beans
Steps to make this recipe:
First, sort and rinse the beans. Then, place beans in a large pot with 10 cups of water and bring the 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 the vegetables to the pot with beans and stir. Also, stir in the minced garlic, cayenne pepper, black pepper, garlic powder, onion power, seasoning salt and liquid smoke.
Reduce the heat and cook the beans at a slow boil. Place a top on the beans (leaving a slight air gap) and allow to simmer for 1 1/2 hours stirring occasionally.
After 1 1/2 hours, add the sliced sausage to the 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.
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.
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.
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- 2 1/2 c of red beans - sorted
- 1 1/2 links of Eckrich 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 seasoned salt
- 4 tbsp of granulated sugar
- 2 tbsp of vegetable oil
- 10-12 c of water
- 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 the 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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