Red Beans and Sausage Recipe

5 4 6
Red Beans and Sausage Recipe
Red Beans and Sausage Recipe photo by Taste of Home
Publisher Photo

Red Beans and Sausage Recipe

Read Reviews
5 4 6
Publisher Photo
Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1/2 pound smoked turkey sausage, sliced
  • 1 teaspoon Cajun seasoning
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup water
  • Hot cooked rice, optional

Directions

In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute.
Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice. Yield: 6 servings.
Originally published as Red Beans and Sausage in Taste of Home April/May 1996, p44

Nutritional Facts

2/3 cup (calculated without rice): 212 calories, 4g fat (1g saturated fat), 24mg cholesterol, 706mg sodium, 27g carbohydrate (4g sugars, 8g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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  • 1 tablespoon canola oil
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1/2 pound smoked turkey sausage, sliced
  • 1 teaspoon Cajun seasoning
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup water
  • Hot cooked rice, optional
  1. In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute.
  2. Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice. Yield: 6 servings.
Originally published as Red Beans and Sausage in Taste of Home April/May 1996, p44

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bakingmad User ID: 875200 281951
Reviewed Jan. 11, 2018

"With a few simple changes to better suit our taste, this is a delicious, quick, easy meal. Instead of using oil, I spray a non-stick pan with no-stick cooking spray to saute the green pepper and onion, omit the spicy Cajun seasoning, hot pepper sauce, and water and sub with a can of diced stewed tomatoes (including the juice), and a few generous squirts of our favorite bottled BBQ sauce. We couldn't even taste the sausage the first time I made the recipe, so now I omit it to make this a meatless meal. This makes way too much for just the two of us, but halving the recipe using one can of kidney beans makes enough for two nights, always a plus for me when I can get two meals out of one recipe. Served over brown rice, this is a real favorite around here - yum!"

MY REVIEW
mollymay4 User ID: 6481847 5684
Reviewed Jul. 7, 2014

"Surprisingly good and very simple and quick to make. I just added a little salt and it was good to go."

MY REVIEW
sweet baby J User ID: 5630802 9940
Reviewed Mar. 9, 2013

"love this"

MY REVIEW
kbussey User ID: 614681 200622
Reviewed May. 14, 2012

"I make this all the time. We use Jalapeno's instead of green peppers. My husband and 7 yr old daughter love this."

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