Rice, White Beans, and Sausage Recipe
This Rice, White Beans, and Sausage recipe is pure comfort in a pot—hearty, savory, and loaded with Southern-inspired flavor. If you’re looking for an easy weeknight dinner that doesn’t skimp on taste, this is the meal for you. Smoky sausage mingles with creamy white beans, fluffy rice, and just the right amount of spices, giving every bite a satisfying, down-home feel. Whether you’re craving something cozy for a busy weeknight or want to impress friends with minimal fuss, Rice, White Beans, and Sausage delivers on all fronts.
Ingredients You’ll Need
The beauty of Rice, White Beans, and Sausage lies in its simple, accessible ingredients. Each one serves a special purpose—layering flavor, boosting texture, or adding a pop of color—proving you don’t need fancy components to make a deeply delicious dish.
- Olive oil: Gives everything a silky, golden base and helps the sausage brown beautifully.
- Smoked sausage (12 oz, sliced into rounds): Brings smoky, savory flavor and meaty texture; try andouille if you like extra kick!
- Small onion (diced): A dash of natural sweetness and depth as the aromatics cook down.
- Garlic cloves (2, minced): Provides an irresistible aroma and a burst of flavor.
- Paprika (1 tsp): Adds warmth, a hint of color, and just enough earthy spice.
- Dried thyme (1/2 tsp): Infuses herbal notes that uplift the whole dish.
- Cayenne pepper (1/4 tsp, optional): For those who like a touch of heat—totally customizable!
- Salt and black pepper: Let your taste buds do the talking; season to your liking.
- White beans, canned (15 oz, drained and rinsed): Creamy texture and protein power—these soak up every drop of flavor.
- Long-grain white rice (1 cup): The sturdy, fluffy foundation that ties everything together.
- Chicken broth (2 cups): Adds body and heightens every savory note.
- Chopped fresh parsley (2 tbsp, optional): Sprinkle on top for a fresh pop of color and a hint of green brightness.
How to Make Rice, White Beans, and Sausage
Step 1: Brown the Sausage
Start by heating the olive oil in a large skillet or saucepan over medium heat. Once it shimmers, add your sliced smoked sausage and let the rounds sizzle for around 5 to 6 minutes. You want them browned and a little crispy at the edges—this deepens the flavor and builds a delicious base for your Rice, White Beans, and Sausage.
Step 2: Sauté the Onion and Garlic
Next, toss in your finely diced onion and let it soften in the flavorful oils and sausage drippings for about 3 minutes. When the onion takes on a translucent, golden hue, add the minced garlic. Give it a quick stir so the garlic releases its inviting aroma and mingles with the onions, ensuring every bite will be fragrant and robust.
Step 3: Add the Spices
Now for the magic: sprinkle in the paprika, dried thyme, and cayenne pepper if you’re drawn to a little heat. Scatter in a pinch of salt and freshly cracked black pepper as well. Stir everything together and cook for another minute; you’ll smell the transformation as the spices bloom and coat every bit of sausage and onion.
Step 4: Add Beans, Rice, and Broth
Pour in your drained white beans, uncooked rice, and two cups of chicken broth. Stir so everything is evenly combined. Bring the mixture up to a gentle boil—watch as the flavors come together—then immediately reduce the heat to low. Cover the pan and let the mixture simmer for 18 to 20 minutes, until the rice is tender and nearly all the liquid has been soaked up.
Step 5: Rest and Fluff
Now, patience! Remove the skillet from the heat and let it stand, still covered, for 5 minutes. This resting time lets the rice finish steaming, which guarantees a fluffy texture instead of anything sticky or mushy. Afterward, fluff with a fork and taste for seasoning—sometimes a final pinch of salt is just the ticket.
Step 6: Garnish and Serve
If you want an extra flourish, sprinkle some freshly chopped parsley across the top. This touch brings color and a wisp of garden-fresh flavor that livens up your Rice, White Beans, and Sausage. You’re ready to dig in!
How to Serve Rice, White Beans, and Sausage
Garnishes
A sprinkle of fresh parsley is a classic finish, but you can also try sliced green onions, a drizzle of hot sauce, or even a lemon wedge on the side for bright contrast. These little touches make your Rice, White Beans, and Sausage look as great as it tastes.
Side Dishes
This dish is hearty enough to stand on its own, but if you’re aiming for a full spread, consider serving with a crisp green salad, sautéed collard greens, or buttery cornbread. The subtly sweet, grassy notes of the greens or the crumbly richness of cornbread complement every savory spoonful of your Rice, White Beans, and Sausage.
Creative Ways to Present
For a fun, casual meal, serve in wide bowls topped with a swirl of hot sauce and a sprinkle of chopped herbs. If you’re making this for a gathering, try ladling portions into mini cast iron skillets or ramekins—guests will love the rustic presentation. And for kids or picky eaters, tuck the mixture into warm tortillas for an impromptu wrap—they’ll never know it started as classic Rice, White Beans, and Sausage!
Make Ahead and Storage
Storing Leftovers
Let any leftover Rice, White Beans, and Sausage cool to room temperature, then transfer to an airtight container. Refrigerated, it will keep beautifully for up to four days, making it a perfect lunch or quick dinner option during the week.
Freezing
This dish also freezes well. Scoop cooled servings into freezer-safe containers or zip-top bags, removing as much air as possible before sealing. It’ll stay fresh for up to three months. When you’re ready for round two, just defrost overnight in the fridge for the best texture.
Reheating
To reheat, simply pop your Rice, White Beans, and Sausage in the microwave with a splash of broth or water to keep it moist. Stir halfway through and heat until piping hot. On the stovetop, warm gently over low heat, stirring occasionally and adding a bit more broth as needed to restore its delicious, steamy texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice requires a longer cooking time and a bit more liquid. Adjust accordingly and simmer until the rice is tender. The chewy, nutty flavor of brown rice adds a wholesome twist to Rice, White Beans, and Sausage.
Is there a way to make this vegetarian?
Yes! Simply omit the sausage and swap the chicken broth for vegetable broth. To keep the dish hearty, you could add extra beans or stir in roasted vegetables—think bell peppers or zucchini—for more substance and color.
What type Main Course
Smoked sausage is classic and brings the iconic flavor, but you can use andouille for more heat or turkey sausage for a lighter touch. Vegetarian sausages also work well if you want to skip the meat.
Can I double the recipe for a crowd?
Definitely! Just use a large enough skillet or pot so everything can cook evenly. Keep an eye on the liquid and stir occasionally to prevent sticking as you scale up your batch of Rice, White Beans, and Sausage.
How do I keep the rice from getting mushy?
The secret is simmering gently, covering tightly, and allowing the dish to rest after cooking before fluffing. Too much stirring or excess liquid can make rice soft, so stick to the method and you’ll have perfectly tender grains every time.
Final Thoughts
If you’re craving a one-pot meal that’s delicious, comforting, and incredibly satisfying, you simply have to try this Rice, White Beans, and Sausage. It’s the kind of dish you’ll turn to again and again—whether you’re feeding your family or impressing guests. Give it a go and let it become your new go-to favorite!
Print
Rice, White Beans, and Sausage Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful one-pot meal, this Rice, White Beans, and Sausage dish combines smoked sausage with tender white beans, aromatic spices, and fluffy rice for a satisfying Southern-inspired dinner.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 12 oz smoked sausage (sliced into rounds)
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 (15 oz) can white beans (drained and rinsed)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Heat Olive Oil: In a large skillet or saucepan, heat olive oil over medium heat.
- Cook Sausage: Add the sliced sausage and cook for 5 to 6 minutes until browned.
- Saute Onion: Add diced onion and cook until soft, about 3 minutes.
- Season: Stir in garlic, paprika, thyme, cayenne pepper (if using), salt, and black pepper. Cook for another minute.
- Add Beans, Rice, and Broth: Add the white beans, rice, and chicken broth. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender.
- Rest and Serve: Remove from heat, let sit covered for 5 minutes. Fluff with a fork and garnish with parsley.
Notes
Notes:
- You can substitute smoked sausage with turkey sausage or andouille for extra heat.
- To make this dish vegetarian, skip the sausage and use vegetable broth instead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 440
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
