Rice, White Beans, and Sausage Recipe

There’s just something magical about a one-pot meal that melds savory sausage, tender beans, and fluffy rice into pure comfort. Rice, White Beans, and Sausage is an absolute weeknight hero—equal parts wholesome, hearty, and deeply satisfying. Imagine smoky sausage caramelizing in a skillet, fragrant aromatics swirling with spice, and creamy beans tying everything together. Best of all, this is one of those dishes that feels special but comes together in under an hour… which makes it a standby in my kitchen when I’m craving Southern flavors and a nourishing dinner without fuss.

Ingredients You’ll Need

This dish is proof that a handful of well-chosen ingredients can create something unforgettable. Each element of Rice, White Beans, and Sausage adds its own depth, from the smoky richness of sausage to the savory bite of sautéed aromatics and the creaminess of beans. Here’s what you’ll need and why:

• Olive oil: Gives a subtle richness and helps everything brown perfectly.
• Smoked sausage or andouille sausage: The heart of the dish, bringing smokiness and a hint of spice—slice into satisfying rounds for maximum flavor in every bite.
• Yellow onion: Adds gentle sweetness and an aromatic base that soaks into the rice.
• Garlic: Brings big flavor fast and ties the whole skillet together.
• Paprika: Adds color and smoky undertones that echo the sausage.
• Dried thyme: Infuses the rice with subtle herbal notes.
• Black pepper: Gives a hint of warmth and depth.
• Crushed red pepper flakes (optional): Your ticket to a spicy kick if that’s your thing.
• Long grain white rice: Stays fluffy and absorbs all the savory juices—it’s the foundation of the dish.
• Chicken broth: Infuses the rice with extra flavor and keeps everything moist.
• White beans (canned, drained and rinsed): Soft, creamy, and the ultimate protein boost—plus they add that classic Southern comfort.
• Salt to taste: Lets you dial in the seasoning exactly how you like it.
• Chopped fresh parsley (optional): Tossed on at the end for a fresh pop of color and brightness.

How to Make Rice, White Beans, and Sausage

Step 1: Brown the Sausage

Starting strong is key—so heat your olive oil in a generously sized skillet or saucepan over medium heat. Add the sausage slices and let them sizzle for about 5–6 minutes, turning so they caramelize beautifully on both sides. This is where so much flavor is built, and you’ll seriously want to steal a piece straight from the pan. Once the sausage is browned, scoop it out and set aside (don’t wipe the pan!).

Step 2: Sauté the Aromatics

Add the diced onion straight into those sausage drippings and let it cook for 3–4 minutes, stirring occasionally, until it’s soft and fragrant. Next comes the minced garlic, paprika, dried thyme, black pepper, and red pepper flakes if you like a little heat. Stir these in and let them toast for about 30 seconds—this is where your kitchen starts smelling amazing.

Step 3: Toast the Rice

Pour the uncooked white rice into the pan with the spices and stir it around until every grain is glistening. Toasting the rice for a minute or two adds a gentle nuttiness and means every bite will be infused with flavor. Take a moment to enjoy the colors and aromas as the rice soaks up all that goodness.

Step 4: Simmer Everything Together

Pour in the chicken broth and bring everything to a cheerful boil. Once you see bubbling, reduce the heat to low, cover the pan tightly, and let it gently simmer for 15 minutes. This is when magic happens—the rice will get tender, and all the spices and sausage essence will infuse every grain.

Step 5: Add the Beans and Finish Cooking

When the rice is almost done, stir in your drained and rinsed white beans along with the browned sausage rounds. Return the lid and let the pan simmer another 5–7 minutes, or until the rice is perfectly cooked and any extra liquid is mostly gone. Fluff with a fork, taste for seasoning, and sprinkle with parsley if you have it.

How to Serve Rice, White Beans, and Sausage

Garnishes

Brighten up your bowl of Rice, White Beans, and Sausage with a scattering of freshly chopped parsley—its fresh flavor and color give the dish a lifted finish. For even more flair, try a squeeze of lemon juice or a drizzle of good olive oil right before serving.

Side Dishes

This dish is super satisfying all by itself, but if you want to round out the meal, pair it with a simple green salad or sautéed leafy greens. A side of crusty bread is perfect for soaking up any extra saucy bits, and if you’re serving a crowd, buttery cornbread would be right at home.

Creative Ways to Present

You don’t have to settle for bowls! Pile Rice, White Beans, and Sausage into warm tortillas for an inventive Southern wrap, stuff it inside bell peppers and bake for a fun twist, or serve it family-style on a platter garnished with extra herbs for a festive dinner centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers of Rice, White Beans, and Sausage keep really well. Let the dish cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 4 days. The flavors actually intensify a little, making it almost better the next day!

Freezing

Want to stash some away for lunch or a quick dinner? Let the dish cool completely, then spoon portions into freezer-safe containers or bags. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge or defrost gently in the microwave when ready to enjoy.

Reheating

To reheat, add a splash of water or broth to keep things nice and moist. Warm the Rice, White Beans, and Sausage in a covered skillet over medium-low heat until hot, or use the microwave for individual servings—stirring halfway through so everything heats evenly.

FAQs

Can I use a different kind of sausage?

Absolutely! Andouille brings a signature smoky heat, but kielbasa, chorizo, or even a plant-based sausage are fantastic swaps. Just adjust the spice if your alternative is milder or hotter.

Is it possible to make this vegetarian?

Definitely! Swap the sausage for a vegetarian or vegan sausage and use vegetable broth instead of chicken. The dish will still be hearty and full of flavor.

Can I use brown rice instead of white?

You sure can. Substitute long grain brown rice, but increase the cooking time by 15–20 minutes and add a bit more broth to keep everything tender. The nutty flavor is wonderful!

What veggies can I add for more color?

Chopped spinach, kale, or even bell peppers stirred in during the last few minutes add color, nutrients, and freshness. Mix and match with your favorites—this recipe is very forgiving.

Is Rice, White Beans, and Sausage spicy?

It’s gently spiced as written, but you control the heat! Use hot sausage, add extra red pepper flakes, or include a dab of hot sauce if you like things fiery. For a milder version, leave out the red pepper altogether.

Final Thoughts

If you’re craving a dinner that feels like a hug in a bowl, give Rice, White Beans, and Sausage a try. It’s hearty, unfussy, packed with flavor, and endlessly adaptable for families or solo cooks alike. Once you’ve tasted it, don’t be surprised if it ends up in your regular meal rotation!

Rice, White Beans, and Sausage Recipe

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4.9 from 19 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and flavorful one-pot meal featuring rice, white beans, and savory sausage, seasoned with a blend of herbs and spices. This Southern-inspired dish is easy to prepare and perfect for a cozy family dinner.

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Ingredients

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1 tablespoon olive oil

• 12 ounces smoked sausage or andouille sausage, sliced into rounds
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 (15-ounce) can white beans, drained and rinsed
• Salt to taste
• Chopped fresh parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add the sausage and cook until browned on both sides, about 5–6 minutes. Remove sausage from the pan and set aside.
3. In the same pan, add the diced onion and cook for 3–4 minutes until softened.
4. Stir in the garlic, paprika, thyme, black pepper, and red pepper flakes if using, and cook for another 30 seconds.
5. Add the rice and stir to coat it in the seasonings.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
7. Stir in the white beans and cooked sausage. Cover again and cook for an additional 5–7 minutes, or until the rice is tender and most of the liquid is absorbed.
8. Fluff with a fork, taste for salt, and garnish with chopped parsley if desired.

Notes

• For a spicier version, use hot sausage or add cayenne pepper.
• This dish also works well with brown rice—just adjust the cooking time and liquid.
• You can add chopped spinach or kale during the last few minutes for extra greens.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 470
• Sugar: 2g
• Sodium: 860mg
• Fat: 21g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 50mg