Red Beans and Rice with Sausage – Like Beans n Weenies, But Maybe Worth $1,000? [recipe]

Red Beans and Rice with Sausage
The entries into the Johnsonville Sausage Recipe Contest are slowly starting to trickle in, and we want to share some of the recipes with you to inspire you to enter the contest! Someone is getting $1,000 of cool cash in their hot little hands, and it might as well be you, right?

At the very least, of course, we’re hoping that something like Charles I.’s Red Beans and Rice with Sausage Recipe will get you into the kitchen to cook and eat!

Hurry, though. Your kitchen will wait for you forever, but the recipe contest ends on November 15!

Red Beans and Rice with Sausage

from contest entrant Charles I.


1 pound dried red kidney beans (about 2¼ cups)
6 links, or 1.5 pounds, Johnsonville sausage
1 large onion, chopped
3 pale-green, inner celery ribs with leaves, chopped
4 garlic cloves, minced
6 cups water
4 bay leaves
1 teaspoon fresh thyme
1 teaspoon dried oregano
¾ teaspoon Tabasco sauce
¾ teaspoon garlic powder
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper, or to taste
2 teaspoons Kosher salt, or to taste
6 cups of cooked, long-grain rice


Pour the red beans in a large bowl, and add enough cold water to cover the beans by at least three inches. Allow the beans to soak overnight. Do not worry if the red beans begin to split as they absorb the water.

In a 4-quart or 6-quart saute pan, combine all the ingredients except for the sausage. Bring the mixture to a boil, and then simmer, covered, over medium-low heat for 1 hour and 30 minutes. Remove the lid and simmer for another 1 hour and 15 minutes. You can add more water if the mixture is too thick, but I found 6 cups was just right.

Cut the sausage links in half, length-wise, and then cut the halves, crosswise, into ¼-inch-thick slices.

Remove 1 cup of the bean mixture and mash or puree it, into a thick paste. I used an immersion blender. Add the bean paste and the sausage to the pan, and simmer for 15 minutes, or until everything is warm and well-mixed.

Serve the red beans with the rice, add a slice of cornbread, and you have the perfect New Orleans meal!

by Sarah J. Gim on October 29, 2010 · 0 comments

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