Sausage, Beans, and Rice is a simple dish with Southern inspiration. Its simple ingredients, heartiness, and flavor are perfect when you’re looking for a comforting dish.
Dishes made with simple ingredients usually turn into amazing meals. Sausage, Beans, and Rice is one of those dishes, and as a bonus, it’s also deliciously filling.
This hearty dish takes some time to cook (and the beans need time to soak overnight), so it’s not a 30-minute, toss-together meal. Your patience will pay off, though. If you’ve ever enjoyed the dish, Hoppin’ John, this version is very similar.
Serve Sausage, Beans, and Rice with a green salad, and maybe make some roasted green chile cornbread muffins for a fabulous meal to gather around.
I’ve mentioned before that my husband worked for a company in Charleston, S.C. He traveled there often and grew to love the food from the South.
He came home from his travels with a taste for Southern cooking, to be sure. He no longer works in Charleston, so he recently did a little mail order shopping for some local ingredients he used to pick up while he was there — notably, beans and rice.
The beans we used for this dish are actually red peas. They’re considered legumes, but they’re not exactly like your garden-variety green peas. They’re also called “field peas” and are more similar to black eyed peas, but smaller. They’re also really pretty!
You don’t have to order any special ingredients to make this dish. That’s one of the best parts! You can use any sort of beans that you love (red beans would be my choice), and any sort of rice that is convenient for you.
Now that the temps are dipping, you’ll love Sausage, Beans, and Rice as a cozy and comforting dish. We made this on a Sunday while we were home doing some typical Sunday tasks like laundry and watching football.
Get your Southern-style cooking on and make a batch of Sausage, Beans, and Rice soon!
Patricia Conte/Grab a Plate
Serves Serves 4-6
- 2 tablespoons olive oil
- 6 ounces sausage links (about 2 links) cut into rounds, then quartered
- 8 ounces dried beans, soaked overnight in water to cover them by about an inch
- 1 cup uncooked rice
- 1/3 cup white onion, diced
- 1 large stalk celery, diced
- 2 garlic cloves, minced
- 1 yellow bell pepper, seeds and membrane removed, diced
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water (more if needed, as it cooks)
- Drain and rinse the beans.
- Cook the sausage in a Dutch oven or large pot until cooked through. Remove from pot and set aside.
- Add the oil to the pot over medium heat. When hot, add the onion, celery, and bell pepper. Cook, stirring, for about 5 minutes or until soft.
- Add the garlic and cook for 30 seconds.
- Add the seasoning, along with the beans and sausage to the pot. Add the water.
- Bring the mixture to boil, then reduce the heat to a simmer. Cover the pot and cook, stirring occasionally, for 90 minutes to 2 hours until the beans are soft and most of the water is absorbed. If, during cooking time, it looks like you need more water, add another cup.
- You may need to skim the top of the mixture a few times to remove a film that may develop.
- Remove the bay leaves before serving. Taste and adjust the seasoning as needed.
- Prepare the rice according to package directions.
- Serve hot over the rice.