Red beans and Sausage recipe
Red Beans and Sausage is the perfect comfort food dish! Serve the beans over rice with a side of cornbread.
Servings: 6 people
Calories: 647kcal
Ingredients
- 16 oz bag of kidney beans - sorted
- 21 oz sausage- sliced
- ½ c yellow onion- chopped
- ½ c green bell pepper- chopped
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon black pepper or to taste
- 1 tablespoon garlic powder or to taste
- 1 tablespoon onion powder or to taste
- 1 tablespoon seasoned salt or to taste
- 4 tbsps granulated sugar or to taste
- 2 tbsps vegetable oil- for sauteeing the vegetables
- 8-10 c of water
Instructions
- First, sort and rinse the beans.
- Then, place the beans in a large pot with 8-10 cups of water.
- Bring the water to a boil.
- In a skillet, sauté the bell pepper and onion in a few tbsps of vegetable oil until the vegetables are slightly brown.
- Add the vegetables to the pot with beans and stir.
- Stir in the minced garlic, cayenne pepper, black pepper, garlic powder, onion powder, and seasoned salt.
- Reduce the heat bringing the beans to a slow boil.
- Cover the beans, leaving a slight air gap, and allow them to simmer for 1 ½ - 2 hours stirring occasionally.
- After 1 ½ - 2 hours, add the sliced sausage to the pot and stir. (Add more water if beans are too thick.
- Once the sausage is added, cook the beans for an additional 30 minutes or until the beans are tender.
- Serve and enjoy!
Video
Nutrition
Calories: 647kcal | Carbohydrates: 59g | Protein: 33g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1806mg | Potassium: 1359mg | Fiber: 12g | Sugar: 11g | Vitamin A: 261IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 6mg