Kidney Beans And Sausage
Hearty kidney beans and sausage simmered with vegetables and spices, served over parsleyed rice for a flavorful, satisfying meal perfect for family dinners or gatherings.
Ingredients
- 1 cup dry red kidney beans
- 4 cups water ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 green pepper, chopped
- 1 clove garlic, crushed ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 1 bay leaf ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon Italian herb seasoning ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 to 1 pound smoked sausage, sliced ⓘ
- parsleyed rice ⓘ
Instructions
- Combine the dried kidney beans and water in a saucepan and bring to a boil.
- Cook for 2 minutes, then remove from heat, cover, and let stand for 1 hour.
- Return the beans to the heat and simmer for 1 1/4 to 1 1/2 hours until tender.
- Remove 1/2 cup of beans, mash them, and set aside.
- Place vegetable oil in a frying pan and cook chopped onion, chopped green pepper, and crushed garlic until limp.
- Add the cooked vegetables to the beans in the saucepan along with the tomato sauce, bay leaf, chili powder, Italian herb seasoning, salt, pepper, and sliced sausage.
- Cover and simmer for 30 minutes, stirring occasionally.
- Stir in the mashed beans and cook until the mixture thickens.
- Remove the bay leaf and serve over parsleyed rice.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of smoked paprika or cayenne pepper for a little heat. If you're short on time, canned kidney beans can be substituted for dried beans; just rinse them and reduce the cooking time. For a vegetarian option, use plant-based sausage or omit it entirely and add more vegetables.
Serving Suggestions
Serve the kidney beans and sausage over fluffy parsleyed rice for a complete meal. It pairs beautifully with cornbread or a side salad for added freshness. For a heartier option, consider serving it alongside Mom Watkins' Turkey Dressing for a comforting twist.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Kidney Beans And Sausage contains roughly 535 calories, with 12g protein, 110g carbohydrates, and 18g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (120% of the Daily Value), and vitamin C (81% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1123mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this recipe?
Yes, you can substitute other beans such as black beans or pinto beans. Keep in mind that cooking times may vary slightly depending on the type of bean used. Just ensure they are cooked until tender before adding them to the dish.
What can I serve with kidney beans and sausage?
This dish pairs well with various sides. In addition to parsleyed rice, consider serving it with cornbread, a light salad, or steamed vegetables. You can also enjoy it with tortilla chips for a fun twist.
How do I make this dish spicier?
To add more spice, increase the amount of chili powder or add a diced jalapeño to the frying pan with the onions and peppers. You could also serve with hot sauce on the side for those who like an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).