Red Beans and Rice with Sausage

I have always been a huge fan of Red Beans & Rice. One of my favorite restaurant meals ever was a huge bowl of spicy, creamy red beans and rice with a honey-slathered chunk of corn bread. Since I’d hate to ruin that memory, I haven’t ordered red beans and rice since then from any restaurant.

However, I’ve made it more times than I can count. It’s actually one of my favorite recipes to tinker around with because I always feel like it turns out just half a step away from perfection. The challenge comes in finding that perfect combination of ingredients, spices and proportions. Easier said than done though!

So, I’ll be the first to admit I don’t think this recipe is perfection. But it is the closest I’ve come to recreating that meal I had long ago. Plus, it’s just darn tasty! The texture is smooth and creamy without being too dry or too runny, which is key for me. The spices I have listed are just an approximation as I’m a dump and taste kind of girl. But definitely adjust to taste for your family’s preferences.

Red Beans and Rice with Sausage

  • 1 T. oil
  • 1 lb. smoked sausage, quartered lengthwise and sliced
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1 T. chili powder
  • 2 t. cumin
  • 1 t. oregano
  • 1/2 t. crushed red pepper flakes
  • 1/8 t. cayenne pepper
  • 4 c. fully cooked red beans (from dry or canned)
  • 2 c. beef stock
  • 2 T. flour + 3 T. water
  • Salt and pepper, to taste
  • 4 c. cooked white or brown rice

1. Heat oil in a large sauce pan or stock pot. Add sausage, onion and garlic. Cook for 5-8 minutes, until onion tender and sausage is starting to brown. Stir in seasonings and cook for an additional minute, until very fragrant.

2. Pour in red beans and beef stock. Bring to a boil, reduce heat, cover and simmer. Simmer as little as 15 minutes, just to heat through and combine flavors or let simmer all day for fully developed flavor.

3. Before serving, remove about a cup worth of beans with a slotted spoon. Mash and return to the pot. Bring back to a boil. Stir together the flour and water until smooth. Slowly pour into the pot while stirring constantly. Boil for about 5 minutes, until thickened enough to cover the back of a spoon. Season to taste with salt and pepper. Serve over cooked rice.

On another note, please keep those Adult Brown Bag Lunch Ideas coming! I’m planning to round-up all the ideas over the weekend and I’d love to have lots of ideas to share with everyone that is looking for them.

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