Red Beans and Rice with Smoked Sausage

Skip Davis


This is but one of hundreds of ways to make Southern Red Beans & Rice. My recipe is very basic. Easy for the beginning cook. From start to finish means an investment in time of two days. So plan ahead.
Try it, your taste buds will shout "thank you" !

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6 soup bowls


15 Hr


3 Hr


1 lb
dried red beans
1-1/2 lb
smoked sausage cut into chunks or slices (your favorite kind)
1 large
ham hock or ham bone
1 large
chopped onion
2 clove
garlic, minced
1 tsp
dried thyme
1 tsp
freshly ground black pepper
1/2 tsp
ground sage
1/4 tsp
cayenne pepper, flakes or powder (more or less to taste)
salt to taste
freshly cooked white rice

Directions Step-By-Step

Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage and cayenne. Bring to boil over medium high heat.
Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones.
Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes.

Serve over hot rice.

About this Recipe

Collection: Mardi Gras!