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Richard and Suzanne's Famous Red Beans and Sausage

Richard and Suzanne's Famous Red Beans and Sausage

  • Prep

    35 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
Richard and Suzanne

Richard and Suzanne

This recipe was created by Richard during his single days. It became a family favorite over the years. He gets many requests for this recipe so we decided just to make it public. If you don't like spicy food, use mild sausage and omit the red pepper flakes. Hope you enjoy! Serve over white rice with corn bread and coleslaw for a delicious meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 689 kcal
  • 34%
  • Fat:
  • 44.6 g
  • 69%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1702 mg
  • 68%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserving the drippings, remove the bacon, and blot off excess grease with paper towels; crumble and set aside. Add the olive oil, bay leaves, and red pepper flakes to the bacon drippings in the skillet and reheat. Cook the green bell pepper, red bell pepper, yellow onion, green onion, and garlic in the olive oil mixture until tender.
  2. Place the kidney beans in a heavy pot over medium heat. Pour the water over the beans; add the vegetable mixture from the skillet and the cooked bacon; stir. Simmer 30 minutes, stirring occasionally. Add the butter.
  3. While the butter melts into the bean mixture, return the skillet to the heat and cook the sausage in the skillet until lightly browned; add the sausage to the beans. Rinse the bottom of the skillet with a small amount of water and pour into the bean mixture. Cook the beans another 15 minutes. Season with salt and pepper.
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Reviews

Amy P
13

Amy P

2/25/2008

This recipe is AMAZING!! My husband and I will add it to our regular rotation of dinners. The one change I made was to reduce the fat by cutting out the butter, not using the bacon drippings to cook the veggies (I just used the olive oil) and not adding the sausage grease to the bean mixture at the end. The recipe still turned out GREAT.

LED87
9

LED87

6/8/2010

I am from Baton Rouge originally so Ive had alot of red beans and rice! This is the closest thing to being back in the swamp state. I do like a thicker base so I make a roux but overall this recipe really hits all the flavors. I also serve over white rice and serve either corn bread or french bread to sop up the juices. I find that using a thick cut, smoked bacon works best. Sure you will spend 3$ more for the better quality bacon but I think it's worth it. Check out this users crawfish pasta as well...I have not made it yet but it is similar to my mom's recipe and hers is divine!

GINAH1
7

GINAH1

3/27/2009

Great flavor, but I felt that it had too much liquid, even after simmering for some time, so I drained mine a bit and served over white rice.

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