Vikki's Red Bean Sausage

Name: Vikki's Red Bean Sausage
Yield: 14 plus servings
Ingredients: 2 tablespoons vegetable oil; 1 pound smoked sausage of your choice, sliced; 1 onion, chopped; 1 green bell pepper, chopped; ½ teaspoon minced garlic; 2 tablespoons dried parsley; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 1 tablespoon ground black pepper; 2 (15 ounce) cans dark red kidney beans; 1 (15 ounce) can light red kidney beans; 2 (14.5 ounce) cans diced tomatoes; 5 green chile peppers, chopped; 1 teaspoon salt

Rating: 4.66 stars

137 Ratings
108 Reviews
14 Photos

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.

By Victoria Caylor

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Recipe Summary

Servings:

Yield:

14 plus servings

Nutrition Info

Directions

Step 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).

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Step 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; protein 10.4g; carbohydrates 20.2g; fat 9.4g; cholesterol 21.1mg; sodium 906.3mg. Full Nutrition

Reviews (108)

Most helpful positive review

GINAH1

09/10/2003

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. Read More

Helpful

(15)

Most helpful critical review

PeggyK

09/28/2003

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 the heat! Read More

Helpful

(9)

137 Ratings

5 star values: 96
4 star values: 35
3 star values: 6
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GINAH1

09/10/2003

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. Read More

Helpful

(15)

RANCHGIRL_59714

04/06/2004

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 used only 1 can each of the beans (perfect amount), in addition adding an extra can of tomatoes and used diced with jalepanos to spice it up a bit. I also substituted 4 serrano chiles for the 5 regular (it was hot, but a GOOD burn!) and used 5 cloves of garlic. Turned out I didn't have any parsley, but I don't think the dish suffered too much as a result. It was awesome served with 7 grain wild rice that I cooked in chicken broth, 1/2 tsp chile powder, 1 tsp garlic salt, and a dash of old bay. Thanks victoria!!! Read More

Helpful

(13)

S.E.

09/10/2003

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

Helpful

(13)

DISCIPLE

01/06/2004

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. Read More

Helpful

(11)

DNESLER

07/22/2003

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! Read More

Helpful

(11)

PeggyK

09/28/2003

Helpful

(9)

Bao Le

08/17/2003

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 from up north you've been warned.;) Read More

Helpful

(8)

Countrygirlatheart

05/20/2006

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 the perfect heat for us. Can't wait to make it again. Read More

Helpful

(7)

ANONISGOOD

03/04/2003

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 it. Read More

Helpful

(7)

More Reviews

Back to Vikki's Red Bean Sausage

All Reviews for Vikki's Red Bean Sausage

- of Reviews

Vikki's Red Bean Sausage

Servings Per Recipe: 14
Calories: 205.7

% Daily Value *

protein: 21 %

carbohydrates: 7 %

dietary fiber: 27 %

sugars:

fat: 14 %

saturated fat: 14 %

cholesterol: 7 %

vitamin a iu: 12 %

niacin equivalents: 16 %

vitamin b6: 8 %

vitamin c: 91 %

folate: 2 %

calcium: 6 %

iron: 15 %

magnesium: 4 %

potassium: 4 %

sodium: 36 %

thiamin: 20 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Vikki's Red Bean Sausage

1 of 108

All Reviews

GINAH1

09/10/2003

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.

Helpful

(15)

RANCHGIRL_59714

04/06/2004

Helpful

(13)

S.E.

09/10/2003

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

Helpful

(13)

DISCIPLE

01/06/2004

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.

Helpful

(11)

DNESLER

07/22/2003

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!

Helpful

(11)

PeggyK

09/28/2003

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 the heat!

Helpful

(9)

Bao Le

08/17/2003

Helpful

(8)

Countrygirlatheart

05/20/2006

Helpful

(7)

ANONISGOOD

03/04/2003

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 it.

Helpful

(7)