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Sausage & Beans with Rice Recipe

Sausage & Beans with Rice Recipe

This hearty casserole has a flavor combination that the whole family will love. “My husband, who is always suspicious of new dishes, loves this one. It's become a regular in our rotation.” -Beth Cholette of Penfield, New York
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:6 servings


  • 2/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons corn syrup
  • 1 tablespoon Dijon mustard


  • 1. In a large skillet, saute the onion, green pepper and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish.
  • 2. Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender. Yield: 6 servings.

Nutritional Facts

1 cup: 529 calories, 23g fat (9g saturated fat), 51mg cholesterol, 1504mg sodium, 59g carbohydrate (19g sugars, 8g fiber), 21g protein.

Reviews for Sausage & Beans with Rice

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Reviewed Apr. 27, 2016

"This was delicious! It did take a lot longer to cook the rice and I ended up adding the rest of the can of vegetable broth to keep it from drying out but it was worth the wait."

Reviewed Aug. 8, 2013

"This was a little too sweet for my liking, but I would make it again with some minor adjustments. It also needs a little seasoning as well. Good starter for an excellent meal."

Reviewed Sep. 10, 2012

"Hubby loves any thing with brown sugar. This is a keeper."

Reviewed Dec. 28, 2011

"I like sweet, so I liked this recipe. The reason I won't be making it again is that my husband found it to be too sweet for his taste. I did change one thing (which doesn't affect the flavor). I cooked some rice in vegetable broth (instead of using instant rice), then stirred it in and baked it all covered for 15 minutes. I did not uncover and leave in the oven longer because the rice was already cooked."

Reviewed Nov. 20, 2011

"I used a whole can of broth and doubled the rice; which made the rice a little tough. I must need to add more liquid. We've made it twice though and plan to make this a weekly dish. Delicious!"

rebecca alfrey
Reviewed Jan. 21, 2010

"My kids love this"

Reviewed Oct. 26, 2009

"My whole family loved it! So easy to prepare!"

Reviewed Feb. 18, 2009

"My family loves this recipe! We actually thought that the sweetness was a great contrast to the spice in this dish. I did try it with healthy Ones smoked sausage and dropped the fat content by A LOT. Couldn't even tell a difference!"

Reviewed Nov. 18, 2008

"This was way too sweet. I want to make it again but omitting the brown sugar and the corn syrup. It was very easy to make. I have hopes it will be better without the sweeteners."

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