Richard and Suzanne's Famous Red Beans and Sausage

Richard and Suzanne's Famous Red Beans and Sausage

Richard and Suzanne 6

"This recipe was created by Richard during his single days. It became a family favorite over the years. He gets many requests for this recipe so we decided just to make it public. If you don't like spicy food, use mild sausage and omit the red pepper flakes. Hope you enjoy! Serve over white rice with corn bread and coleslaw for a delicious meal."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 689 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 689 kcal
  • 34%
  • Fat:
  • 44.6 g
  • 69%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserving the drippings, remove the bacon, and blot off excess grease with paper towels; crumble and set aside. Add the olive oil, bay leaves, and red pepper flakes to the bacon drippings in the skillet and reheat. Cook the green bell pepper, red bell pepper, yellow onion, green onion, and garlic in the olive oil mixture until tender.
  2. Place the kidney beans in a heavy pot over medium heat. Pour the water over the beans; add the vegetable mixture from the skillet and the cooked bacon; stir. Simmer 30 minutes, stirring occasionally. Add the butter.
  3. While the butter melts into the bean mixture, return the skillet to the heat and cook the sausage in the skillet until lightly browned; add the sausage to the beans. Rinse the bottom of the skillet with a small amount of water and pour into the bean mixture. Cook the beans another 15 minutes. Season with salt and pepper.



This recipe is AMAZING!! My husband and I will add it to our regular rotation of dinners. The one change I made was to reduce the fat by cutting out the butter, not using the bacon drippings t...

I am from Baton Rouge originally so Ive had alot of red beans and rice! This is the closest thing to being back in the swamp state. I do like a thicker base so I make a roux but overall this rec...

Great flavor, but I felt that it had too much liquid, even after simmering for some time, so I drained mine a bit and served over white rice.

AWESOME!!! I used a TJ's bag of frozen bell peppers because it's cheaper and faster than using fresh, and a regular yellow onion because I didn't have any green. I also used 1 qt homemade chic...

Excellent recipe- I will use this again- but reduce the pepper flakes by 1/2 and only about a cup of water.

I grew up eating red beans & rice on a regular basis. I've also tried many different recipes and just couldn't find "the one." This one is it. I made it with the bacon as instructed, but I just...

Spicy and good....made me sweat! Make sure you taste first before adding salt because the sausage is salty. For those in my family who prefer a tad less spice, next time I may cut the pepper f...

I ABSOLUTLY LOVE this recipe that's why I had to take a picture of it (the 1st picture you see w/cornbread) I followed directions d directions accordingly and over time I've adjusted the ingre...

I made a few changes due to time constraints and what was on hand. I sliced the andouille, browned it in a little olive oil, then added the onions, green bell pepper and garlic. When this was so...