Sausage Beans With Rice Recipes

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Pick over the dried beans, and soak them in water overnight.
• The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• Stir in the smoked sausage, simmer for 20 more minutes, and serve.

SAUSAGE & BEANS WITH RICE

Steps:

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

SAUSAGE & BEANS WITH RICE

Steps:

• In a large skillet, saute the onion, green or red pepper and garlic in oil onion is crisp tender.
• Stir in the remaining ingredients.
• Pour into a greased 13x9 baking pan.
• Cover and bake at 350 for 15 minutes.
• Uncover; bake 10-15 minutes longer or until liquid is absorbed and the rice is tender.

EASY RED BEANS & RICE WITH SAUSAGE

Steps:

• Cut sausage into 1/2 inch pieces.
• Lightly brown.
• Add vegetables.
• Simmer 5-7 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
• **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.

CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

THE EASIEST HOT SAUSAGE & KIDNEY BEANS WITH RICE

Steps:

• Get your rice started so that it'll be finished cooking when you are ready to eat.
• Slice the Hot Links lengthwise and then cut into bite-sized pieces.
• Peel your onion & de-seed the pepper. Cut the green pepper and onion into 1/2 inch chunks (you could also do strips, if you prefer).
• Heat your oil in a large skillet over medium heat. Add your peppers and onions and cook until they are the desired "done-ness" (I prefer mine well-cooked, so I occasionally pop them in the microwave for a minute or two to speed up the cooking process.).
• Remove peppers & onions from skillet (place in a bowl until later).
• Place sausage in skillet and cook until desired "done-ness" (we like ours nearly "blackened" with a bit of crisp on the outside).
• Drain most of the oil from skillet and then return onions/peppers. Add the can of kidney beans (drained).
• Continue cooking for several minutes to heat the beans and get some of the sausage flavor in the veggies.
• To serve: spoon a scoop of cooked rice on each plate/bowl (this is a bowl meal at our house!) Then top with the sausage mixture. A hearty spoonful (or two) of salsa on top finishes it off!
• This is usually from cabinets/fridge to plate in about 30 minutes. This time-range depends on how well cooked you like the vegetables, if you do any pre-cooking in the microwave, etc.
• In our house this recipe, as indicated above, serves 2 adults and 2 children (under the age of 3), with one serving leftover. I estimate that to serve *about* four.

SAUSAGE RED BEANS 'N' RICE

Steps:

• In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.

BLACK BEANS, SAUSAGE AND RICE

Steps:

• In a large family skillet with lid, heat oil on medium heat.
• Add onion, green onion and garlic; sauté until soft.
• Add sausage and Creole seasoning.
• Once sausage is slightly brown, add Rotel and black beans.
• Stir until just combined.
• Pour chicken broth into measuring cup and add water to measure 2 cups.
• Add 1-cup rice and broth, water mixture to skillet.
• Stir until combined.
• Bring to a boil, cover and reduce heat to a simmer.
• Cook until rice is cooked through and mixture is thickened slightly.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.