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Red Beans 'n' Rice with Sausage

 Red Beans 'n' Rice with Sausage
Red beans and rice is classic, comforting fare from my hometown of New Orleans. Our Mardi Gras celebration isn't complete without it.
8 ServingsPrep: 15 min. + standing Cook: 1-3/4 hours

Ingredients

  • 1 pound dried red beans or kidney beans
  • 1 meaty ham bone
  • 4 cups water
  • 1 teaspoon salt
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/2 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, sliced
  • Hot cooked rice

Directions

  • Sort beans and rinse with cold water. Place beans in a Dutch oven or
  • soup kettle; add enough water to cover by 2 in. Bring to a boil;
  • boil for 2 minutes. Remove from the heat; cover and let stand for
  • 1-4 hours or until beans are softened.
  • Drain and rinse beans, discarding liquid. Add the ham bone, water and
  • salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Remove ham bone; when cool enough to handle, remove meat from bone.
  • Discard bone; set meat aside. Add the onion, celery, green pepper,

2 of 2

Red Beans 'n' Rice with Sausage (continued)

Directions (continued)

  • garlic and pepper to the bean mixture. Cover and cook on low for 30
  • minutes.
  • Add sausage and reserved ham. Cook, uncovered, for 15 minutes or
  • until heated through, stirring occasionally. Serve with rice. Yield:
  • 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 239 calories, 11 g fat (4 g saturated fat), 33 mg cholesterol, 660 mg sodium, 40 g carbohydrate, 26 g fiber, 20 g protein.