Red Beans And Rice With Sausage
A hearty Southern dish featuring tender red beans slow-cooked with sausage, vegetables, and spices, served over rice for a comforting and flavorful meal perfect for gatherings.
Ingredients
- 2 lb dried red kidney beans ⓘ
- 1/4 cup bacon drippings ⓘ
- 2 large onions, chopped ⓘ
- 1 large green pepper, chopped ⓘ
- 4 large garlic cloves, minced ⓘ
- 1 ham hock (about 1 1/2 lb.) ⓘ
- salt to taste ⓘ
- freshly ground black pepper to taste
- cayenne pepper to taste
- 1/2 teaspoon dried leaf marjoram ⓘ
- 1 1/2 teaspoons chopped fresh marjoram ⓘ
- 2 bay leaves ⓘ
- 1 tablespoon sugar ⓘ
- 12 oz can beer ⓘ
- 2 lb chorizo or hot sausage ⓘ
- 3 tablespoons vegetable oil
- hot cooked white rice ⓘ
Instructions
- Sort through the dried red kidney beans, discarding any discolored ones, then rinse and set aside.
- In a large pot, heat the bacon drippings over medium heat.
- Add chopped onions and green pepper; cook until softened.
- Stir in minced garlic and cook for another minute.
- Add the ham hock, dried leaf marjoram, bay leaves, sugar, salt, black pepper, and cayenne pepper.
- Pour in the beer and bring to a boil.
- Add the dried beans, reduce heat to low, cover, and simmer for about 2 hours until beans are tender.
- In a separate skillet, heat vegetable oil and cook the sausage until browned.
- Add cooked sausage to the bean mixture and simmer for an additional 30 minutes.
- Serve hot over cooked white rice, garnished with sliced green onions.
Tips & Substitutions
For a richer flavor, soak the beans overnight before cooking; this also reduces cooking time. If you prefer a milder sausage, substitute the chorizo with a sweet Italian sausage. Adjust the spices according to your heat preference, and feel free to add more vegetables like celery or carrots for added nutrition. This dish pairs beautifully with Grandma's Baked Lima Beans.
Serving Suggestions
Serve the red beans and sausage over a mound of hot cooked white rice for a comforting meal. Garnish with sliced green onions for added freshness. This dish is perfect alongside a light salad like Delicious Pea Salad or crusty bread to soak up the flavorful broth.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to maintain moisture. For longer storage, you can freeze the dish for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Red Beans And Rice With Sausage contains roughly 974 calories, with 13g protein, 75g carbohydrates, and 76g fat. It is an excellent source of vitamin A (164% of the Daily Value), vitamin C (119% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1287mg per serving (56% 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 canned beans instead of dried beans?
Yes, you can use canned red kidney beans to save time. If using canned, skip the soaking and cooking steps for the beans, and add them to the pot after sautéing the vegetables. Reduce the simmering time to about 15-20 minutes to allow the flavors to meld.
How can I make this dish vegetarian?
To make a vegetarian version, omit the ham hock and sausage. Use vegetable broth instead of water or beer, and enhance the flavor with smoked paprika and additional spices. You can add diced mushrooms for a meaty texture and flavor.
What types of rice work best with this dish?
While long-grain white rice is traditional, you can use jasmine or basmati rice for a fragrant twist. Brown rice can also be a healthier option, but be sure to adjust the cooking time as it takes longer to cook than white rice.
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).