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Vikki's Red Bean Sausage

Rated as 4.65 out of 5 Stars

"I went to a great restaurant in Savannah one summer and had red beans and rice. When I came home, I tried to figure out just how they made it. I haven't figured it out exactly, but this recipe is a pretty good imitation. Serve with hot white rice, fried potatoes, and cornbread if desired."
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Ingredients

servings 206
Original recipe yields 14 servings (14 plus servings)

Directions

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  1. Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
  2. Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.

Nutrition Facts


Per Serving: 206 calories; 9.4 20.2 10.4 21 906 Full nutrition

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Reviews

Read all reviews 103
  1. 131 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was fabulous! I subbed in a 4-oz can of chopped green chiles for the 5 chili peppers called for and it worked wonderfully.

Most helpful critical review

I should have listened to Vikki's warning about the chile peppers. It's an easy to make, attractive dish, but WOW is it hot - almost inedible - and I like spicy food. Next time, I'm omitting t...

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This was fabulous! I subbed in a 4-oz can of chopped green chiles for the 5 chili peppers called for and it worked wonderfully.

This was a great quick and easy recipe!!! I found the oil to be unnecessary, as the grease from the sausage was more than enough to sautee the onion...it worked great. Like others suggested, I u...

Very good! I used canned green chilies and kielbasa for the sausage.

OUTSTANDING! My wife and I loved it! It was easy to make, and had that great Creole taste! It is a steady on our menu and it freezes very well for an easy after work dinner!

I should have listened to Vikki's warning about the chile peppers. It's an easy to make, attractive dish, but WOW is it hot - almost inedible - and I like spicy food. Next time, I'm omitting t...

To tone down the "hotness" of this dish, eliminate the cayenne pepper and cerrano or jalapeno peppers. Substitute with 2 cans (15 ounce) cans diced tomatoes with green chilies, with liquid.

Holey-moley, this was as hot as Dante's Inferno! And I am from SOUTHERN Texas!!! I am making it again tonight, as it is VERY good, but I will be leaving out some of the heat! Whew! If you're fro...

Wow!!! Great meal! My husband and I go to New Orleans several times a year and he has been telling everyone this is the best he has ever had. I used 2 cans of chunky rotel tomatoes and it was...

This is a hot one but very flavorful. I added about half a cup of chicken broth for more liquid and I omitted the salt. If you go a little easy with the peppers it will still have a nice kick to...