A bowl of red beans with browned sausage rounds and a scoop of white rice

Dinner

Red Beans & Rice with Smoked Sausage

Name: Red Beans & Rice with Smoked Sausage
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 1 lb dried red kidney beans, soaked overnight; 1 lb Monroe The Original Hickory Smoked Sausage, sliced into rounds; 1 tbsp vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 2 ribs celery, diced; 4 cloves garlic, minced; 8 cups water or chicken stock; 2 bay leaves; 1 tsp dried thyme; ½ tsp cayenne pepper; To taste salt and black pepper; 4 cups cooked white rice, for serving; For serving sliced green onions and hot sauce

A Monday-night classic that simmers low and slow until the beans turn creamy. Smoky Monroe sausage seasons the whole pot, so it tastes like it cooked all day. Because it did.

Prep: 15 min
Cook: 2 hr 30 min
Serves: 8

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Made with Monroe

The Original Hickory Smoked Sausage

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Instructions

Drain and rinse the soaked beans.
Heat the oil in a large Dutch oven over medium-high heat. Brown the sausage rounds for 5 to 6 minutes, then remove and set aside.
Add the onion, bell pepper and celery to the pot and cook for 5 minutes until soft. Stir in the garlic for 1 minute.
Add the beans, water, bay leaves, thyme and cayenne. Bring to a hard boil for 10 minutes, then lower the heat and simmer partly covered for about 2 hours, stirring now and then, until the beans are very tender.
Return the sausage for the last 30 minutes. Mash some beans against the side of the pot to make it creamy, season with salt and pepper, and remove the bay leaves.
Serve over rice with green onions and hot sauce.

Cook’s Tip
Like most bean dishes, it’s even better the next day. Add a splash of water when you reheat.

Red Beans & Rice with Smoked Sausage

Ingredients

Instructions

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