Red Beans and Sausage

10 servings Prep: 15 m Cook: 2 h Total: 2 h 25 m Beginner
5.0/5 (12)
Red Beans and Sausage
Traditionally Cajuns prepared the red beans and sausage first then served it over rice rather than cooking it all together. This classic version features dried red kidney beans, smoked sausage, the holy trinity, and an optional ham bone, slow-cooked until tender and served over steamed rice.

Ingredients

10 servings
  • 1 lb red kidney beans
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 garlic clove, minced
  • 1 lb smoked sausage, cut in 1/2 inch pieces
  • 1 ham-bone with some meat on it (optional but adds a great flavor)
  • 1 bay leaf
  • Red pepper to taste
  • Salt and black pepper to taste
  • Water (sufficient to cover beans)

Step-by-Step Instructions

  1. Wash beans. In a large Dutch oven or cast iron pot, cover in cold water and soak overnight.
  2. When ready to cook, add the onion, bell pepper, garlic, bay leaf and ham-bone. Add enough additional water to cover the beans at least 3 inches above their level. Cook slowly, stirring occasionally until beans are tender. Time will vary from 1 1/2 to 2 hours.
  3. In the last 30 minutes of cooking mash some of the beans to thicken the gravy. Add the smoked sausage and season to taste with salt, black and red pepper. The heat may be increased to evaporate excess water if the beans have a too-watery gravy or water added to make more gravy. Make sure to stir to prevent sticking. Serve over steamed rice.

Common Problems and Solutions

Q: Can I skip soaking the beans overnight?

A: Yes, but add at least 1-2 hours to the cooking time. Quick-soak method: Boil beans for 2 minutes, remove from heat, cover and let stand 1 hour, then drain and proceed with recipe.

Q: Why is my gravy too thin?

A: Mash more beans against the side of the pot to release starches. You can also increase heat to evaporate water, but stir frequently to prevent scorching.

Tips and Techniques

A ham bone from Sunday dinner is the traditional secret ingredient - it adds incredible depth of flavor. If you don’t have one, substitute with a ham hock or a few strips of bacon. Add the sausage in the last 30 minutes to keep it from getting rubbery.

Ingredient Substitutions

  • smoked sausage: andouille sausage or kielbasa
  • ham bone: ham hock or 4-5 strips of bacon
  • red pepper (cayenne): Louisiana hot sauce

Equipment Needed

  • Dutch oven or large cast iron pot
  • Wooden spoon for mashing beans

Historical Context

This traditional preparation method - beans cooked separately, then served over rice - is the old-school Cajun way. It was especially important on Monday washdays when the pot could simmer unattended for hours while families did laundry.