Red Beans And Sausage Stew

Red Beans And Sausage Stew Recipe

This savory and hearty bean stew features a complex blend of 3 different types sausage, vegetables, and herbs and spices. This dish should remind you of classic red beans & rice, with the flavor volume turned way up. This is a great recipe for a simple Sunday family supper.

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Recipe Information

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Main Dishes



Total Time

27 Hours 20 Minutes

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      • 1 Pound Dry Kidney Beans
      • 8 Cups Water
      • 1 Tablespoon Tabasco Sauce
      • 1/2 Pound Polish Sausage
      • 1/2 Pound Smoked Sausage
      • 1/2 Pound Andouille Sausage
      • 3 Piece Bay Leaves
      • 1 Tablespoon Ground White Pepper
      • 1 Tablespoon Dried Thyme
      • 1 Tablespoon Garlic Powder
      • 1 Tablespoon Dried Oregano
      • 1 Tablespoon Cayenne Pepper
      • 3/4 Teaspoon Salt & Freshly Ground Black Pepper
      • 1 Cup Onion (Diced) (Diced)
      • 1 Cup Celery(Diced)
      • 1 Cup Green Pepper (Seeded & Diced)
      • 1 Piece Jalapeño Pepper (Seeded & Finely Diced)


  1. In a large bowl, soak beans in water overnight. Drain and rinse beans.
  2. In a large dutch oven, combine beans and water and bring to a boil, and reduce to a simmer. Cook covered for 1 1/2 - 2 hours until the beans are barely tender. Stir in Tabasco sauce, the herbs and spices and continue to simmer for 45 minutes.
  3. Meanwhile, in a large cast iron skillet, cook the sausages for 8-10 minutes or until browned. Add the onions, celery, bell peppers and jalapeño pepper and saute for 4-5 minutes or until the vegetables are barely softened.
  4. Transfer sausage and vegetable mixture to the dutch oven and simmer for another 45 minutes.
  5. Serve with steamed white rice.

Nutrition & Cost Facts


368.0 kcal


19.0 g


24.0 g


18.0 g

Cost Per Serving


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