Stovetop Recipe

Canned Red Beans And Rice

10 mins
40 mins
Portions: 8 Servings

This is a great fool-proof recipe made with Johnsonville Smoked Rope Sausage that’s soon to be a favorite bean dish meal.

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Made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE Smoked Rope Sausage, cut ¼-inch coin-slice pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons Creole or Cajun seasoning
  • 3 cans (15 ounces each) red beans, rinsed and drained
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • Cooked rice, to serve
  • Chopped parsley leaves, to garnish

Cooking Instructions

  1. In a large stock pot, cook and stir sausage in oil over medium heat until browned; 3-4 minutes. Set aside.
  2. Add the onion, bell pepper and celery. Cook and stir until tender; 3-4 minutes.
  3. Stir in garlic and seasoning until fragrant; about 1 minute.
  4. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  5. Uncover and continue to simmer until stock is reduced by half, an additional 15 minutes
  6. Using a wooden spoon, mash beans until slightly thickened.
  7. Serve with rice. Sprinkle with parsley.