Red Beans and Brown Rice with Smoked Sausage and Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Slow-simmered red beans and smoky sausage served over fluffy brown rice with a medley of sautéed onions, bell peppers, and celery. This Southern-inspired rice and grain recipe, ready in about 130 minutes, pairs dry red kidney beans, smoked sausage, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, rinsed dry red kidney beans
• 12 oz, sliced into 1/4-inch rounds smoked sausage
• 2 cups uncooked brown rice
• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Cajun seasoning
• 1 1/2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 lb rinsed dry red kidney beans overnight or use quick soak by boiling for 2 minutes and letting sit covered for 1 hour, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables are softened.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 12 oz sliced smoked sausage and cook for 4 minutes to brown lightly.
4. Step 4: Add the soaked beans to the pot along with 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tbsp Cajun seasoning, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce to low heat and simmer uncovered for 1 hour 30 minutes, stirring occasionally, until beans are tender and broth thickens.
5. Step 5: While beans cook, prepare 2 cups uncooked brown rice according to package instructions to yield about 6 cups cooked rice.
6. Step 6: Remove bay leaves from beans, adjust seasoning if needed, and serve the red beans hot over the cooked brown rice.