Sausage with Red Beans & Corn Bread

20 Nov

This is one of the most requested meals in my house. Because of its heartiness and flavor I make this meal several times a year. The idea of red beans and rice was taught to me by my sister when I was 14 years old. I have since improved the nutritional quality of this delicious home-style meal.

Serve this in a bowl with crumbled cornbread on top and a plated side salad. Sometimes I substitute the sausage and serve the beans with rice and corn bread when I’m in a budget bind.

  • 1 teaspoon olive oil
  • 1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
  • 1 medium onion, diced small
  • 2 garlic cloves, finely chopped
  • 1 bag (1 pound) dried, small red beans, soaked overnight and drained
  • salt and pepper to taste

In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partly cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

Note: When you have 30 minutes cooking time left on the bean mixture, start your cornbread so you will serve both hot and fresh!


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6 responses to “Sausage with Red Beans & Corn Bread

  1. Seedplanter Designs

    November 20, 2010 at 8:30 pm

    I couldn’t resist. Shared it on Facebook just now. This sounds hearty and perfect for this time of year. Going to try it.

    • Eel

      November 21, 2010 at 10:38 am

      Thank you! It is definitely a low cost comfort dish. Enjoy!


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