Red Beans and Rice with Tasso or Andouille

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins


1/2pound ham, Tasso, Andouille sausage or smoked sausage
1pound dry red kidney beans
8cups water
1large onion, chopped
3-- garlic cloves, chopped
2-- ribs celery, chopped
1-- green pepper, chopped
1teaspoon seasoned salt
1-- bay leaf
2 to 5drops hot pepper sauce (such as Tabasco)
2cups hot cooked brown rice


  1. Brown sausage in heavy 4-quart kettle, about 5 to 7 minutes. Add water, onion, garlic, celery, green pepper, seasoned salt, and bay leaf. Bring to a boil and cover. Simmer covered for 1 to 1 1/2 hours or until beans begin to crack. Uncover and cook uncovered for another hour or until beans are very tender and creamy, adding water if needed. Add hot sauce to taste.
  2. Serve over hot rice.
Recipe by Julienne T. Stewart, MS, RD, LDN. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004). 

Nutritional Info *per serving

  • Calories 460
  • Fat 17g
  • Cholesterol 7mg
  • Sodium 1270mg
  • Carbohydrate 48g
  • Fiber 11g
  • Protein 22g