Reviewed: Nov. 3, 2009

We really enjoyed this! I used two 14 oz. packages of smoked reduced fat sausage, one green bell pepper, one red bell pepper, one onion, two 14 oz cans of diced tomatoes, a 4 oz can of diced chilis, a can of black beans, a can of kidney beans and all the recommended spices (doubled) EXCEPT that I only used about 1/2 tsp of black pepper, NO cayenne, and smoked paprika in place of regular. I added 1/2 a cup of water while cooking. We served it with chicken flavored rice a roni and surprisingly it tasted very good today!

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: May 18, 2009

Holy cow!!! Was this ever HOT (REALLY HOT)!!! Made this for dinner a couple of nights ago. My bf did not come over, so I decided to make red beans & rice for myself while I had the chance (he doesn't like the stuff). Unfortunately, I didn't want to save what was left (I 1/2'd the recipe anticipating leftovers for tomorrow's lunch/dinner). This was just too hot for me.... Being that I can't try anything w/o making changes to it, I did make a few slight alterations to suit my tastes. I really wanted to try Authentic Louisiana Red Beans & Rice by Miami Beach, but didn't have time to simmer for 3 hrs. (nor had I prepared ahead of time to soak beans overnight), so I went w/ this recipe. To compensate for what I felt this recipe was lacking, I added 1 t thyme, 1/4 t sage & 2 sm. bay leaves w/ the other spices. I also upped the amt. of garlic to 1 T (I wanted to use up my last 4 cloves). I used a 19 oz. can of red kidney beans & a 10 oz. can of Rotel diced tomatoes w/ grn. chilies original version (should have used mild...). I would have added a couple stalks of chopped celery, but mine was limp despite trying to "revive" it by soaking in ice H20 (darn!). I used Chef Bruce Aidelle's cajun style andouille sausage. My only other change was adding a bit of chx. broth (~ 1/4 c. worth) to the bean/sausage mix. b/c it seemed a tad dry. Served over white rice w/ Golden Sweet Cornbread by bluegirl on the side & southern sweet tea (and LOTS of it!) to wash it all down. Thx. for sharing!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 17, 2009

Terrific red bean recipe! I also added about 2 cups chopped leftover ham and some celery to the saute. Also added about 2 tablespoons hot pepper sauce as we like it very spicy. Hubby had thirds!!!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 31, 2008

Very flavorful and easy. I omitted the green chilis since I used hot style sausage. I added 3 stalks of celery and hald a red pepper (items I had on hand) and juts one can of pinto beans. I served it with a packet of red beans and rice mix. Wonderful week night dinner!

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Amy

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Reviewed: Jan. 30, 2008

This is great! I have been making it for a few years now, and I only use 1 can of beans(I don't bother rinsing/draining them) and I use 1 large can of diced tomatoes with green chilies in place of the 2 cans of tomatoes. I also leave out the cayenne so it's not too hot for my little ones. Great with rice or fried potatoes!

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Nuggets

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

This is on of our all-time favorite recipes! We make it at least once a month. We have found that if we double the meat (2 lbs. of sausage) we can get two meals out of one recipe. We also reduce the beans by one can. Two cans seems to be plenty.

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kelbel74

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Reviewed: Nov. 29, 2007

easy and good

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dj

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Troutdale, Oregon, USA

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Reviewed: Jul. 30, 2007

Wonderful flavor. Used the rotel tomatoes as another reviewer suggested. It was really a nice quick meal. Thanks.

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jul. 25, 2007

Yum! I kept in mind the advice of others and toned down the heat a little. I used andouille sausage and sautéed one jalapeno along with the green pepper instead of adding the chili peppers at the end. I also used fresh parsley, smoked paprika, one tsp chili powder instead of cayenne and one tsp black pepper instead of one tbsp. I also used fresh tomatoes from the garden.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 24, 2007

This is fantastic! My husband and I agree that this is one of the best recipes I have found. Great with crusty french "take and bake" bread.

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sarahreg

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Reviewed: May 24, 2007

yummy; I will throw away all those other red bean 'n rice recipes. I used chili powder rather than fresh chilis. Watch the heat and adjust to your likin'.

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LOYDCANAL

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Reviewed: May 4, 2007

i love this recipe. my family loves it. it's one of those i send to friends b/c it's so good. sometimes i get sick of chicken.... i make it as is, excepting the few changes for personal taste. no bell pepper, and less cayenne, less chiles. i always use polish kielbasa instead of sausage b/c i can. i even tried it with the low-fat p.kielbasa a couple days ago and couldn't tell a bit. delicious served over rice.

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jame-jame

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2007

This was very tasty. My husband really enjoyed this. He likes spicy foods and I'm not quite as fond of spicy, however this recipe was just about perfect. This will be a repeat meal.

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DiAnn Keenan

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 26, 2007

I liked the consistency and flavor of this dish, but I must confess that this was too spicy for my husband and me. My children, however, ages 16, 19 & 25 couldn't get enough of it. They loved it. I, too, served it with rice and corn bread. Very enjoyable. Thank you!

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bobbypin

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Reviewed: Feb. 22, 2007

Excellent. I prefer it with half the amount of sausage and about 3-4 times the amount of vegetables. I use canned chopped green chiles in place of the fresh chiles to save time.

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PUNKGIRL

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Reviewed: Dec. 3, 2006

Really good meal.

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MORAGLAND

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Mineo, Sicilia, Italy

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Reviewed: Sep. 11, 2006

I used about half of the kidney beans and less of the spices but this still was a little too spicy for me. My husband liked it more. It's good served with rice or a baked potato.

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BES166

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 27, 2006

Definitely worth 5 stars! I cut the recipe in half and made just a few changes. I used two teaspoons of Tony Chachere's Creole Seasoning in place of the spices listed and a can of Rotel tomatoes rather than using separate cans of tomatoes and chiles. I also stirred in approx. 2 cups of cooked brown rice. It smelled heavenly while simmering on the stove.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 10, 2006

Wow, if you can't handle the heat, modify it. I loved it but (for the first time in my life) had to drink a glass of milk with it. Nevertheless, I couldn't stop eating it. Thanks for a great dinner!

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RAZZIESWIRL

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Reviewed: May 8, 2006

This is very spicy! We kept the black and cayenne pepper amounts as written, but subbed 1 can of rotel tomatoes, 1 can of regular diced tomatoes, and a can of diced green chilis. Good flavor, but boy is it HOT! Served with white rice and cornbread.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Vikki's Red Bean Sausage

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