Red Beans & Rice With Smoked Sausage 3

This comforting dish features dried red beans slow-cooked until tender, infused with the smoky richness of sliced sausage and ham hocks. Aromatic spices like thyme, sage, and cayenne create a deep, savory flavor profile that defines traditional Creole cooking. The beans are partially mashed to thicken the stew naturally, creating a creamy texture without dairy. Served over fluffy white rice, this meal is perfect for Sunday dinners or hearty weeknight suppers. It is a satisfying, one-pot wonder that brings warmth and tradition to your table.

Cooking Method: Baking, Boiling, Smoking, Stewing

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 547.6

Dietary: Gluten-free

Description

This comforting dish features dried red beans slow-cooked until tender, infused with the smoky richness of sliced sausage and ham hocks. Aromatic spices like thyme, sage, and cayenne create a deep, savory flavor profile that defines traditional Creole cooking. The beans are partially mashed to thicken the stew naturally, creating a creamy texture without dairy. Served over fluffy white rice, this meal is perfect for Sunday dinners or hearty weeknight suppers. It is a satisfying, one-pot wonder that brings warmth and tradition to your table.

Ingredients

1 pound Dried red beans
1 1/2 pound Smoked sausage cut

Directions

1
Sort the dried red beans, removing any stones or debris, and rinse them under cold water.
2
In a large Dutch oven, combine the beans with chopped onion, garlic, thyme, ground pepper, sage, and cayenne pepper.
3
Add the sliced smoked sausage and ham hocks to the pot.
4
Cover the ingredients generously with water, ensuring there is about 2 inches of water above the beans.
5
Bring the mixture to a boil over medium-high heat.
6
Reduce the heat to medium-low, cover the pot, and simmer gently for approximately 2 to 2.5 hours, or until the beans are tender.
7
Check periodically and add more hot water if the beans become exposed.
8
Remove the ham hocks from the pot, discard the bones, and shred any remaining meat before returning it to the stew.
9
Remove about 3 tablespoons of the cooked beans and mash them into a paste; stir this back into the pot to thicken the stew.
10
Season with salt to taste, keeping in mind that the sausage and ham are already salty.
11
Simmer for an additional 15 minutes to allow flavors to meld.
12
Serve hot over freshly cooked white rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 547.6kcal

% Daily Value *
Total Fat 39.4g61%
Saturated Fat 13.6g68%
Cholesterol 88.5mg30%
Sodium 1380.7mg58%
Total Carbohydrate 10.5g4%
Dietary Fiber 3.1g13%
Sugars 4.6g
Protein 36.1g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For quicker preparation, you can soak the beans overnight in cold water, then drain and rinse before cooking.

If using canned beans, rinse and drain them, then add them during the last 30 minutes of cooking to heat through.

The stew thickens as it sits. If reheating leftovers, you may need to add a splash of water or broth to reach desired consistency.

This dish tastes even better the next day as the flavors continue to develop.

For a spicier kick, increase the cayenne pepper to 1 teaspoon or add a dash of hot sauce.

Keywords: red beans, rice, smoked sausage, cajun, creole, slow cooker, dried beans, ham hocks, comfort food, simmered, spicy, thyme, sage, cayenne, one pot, meal prep, vegetarian option, traditional, louisiana, stew

Read it online: https://www.chefs-mate.com/recipe/red-beans-rice-with-smoked-sausage-3/