Sausage, Beans & Rice - Master Cookbook Recipe # 506

Name: Sausage, Beans & Rice - Master Cookbook Recipe # 506
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Cuisine: Southern
Ingredients: 1 lb. Red beans or pinto beans (dried); 1 lb. Hot breakfast sausage (Swaggerty’s recommended); 1 Large onion (chopped); 1 Large bell pepper (chopped); 1 lb. Diced ham (optional); To taste: Garlic (diced), salt, and hot sauce; For serving: Cooked white rice

This recipe for Sausage, Beans, and Rice is a true Southern comfort staple. By using hot breakfast sausage instead of the traditional smoked links, you get a unique, savory spice that permeates the beans as they simmer. It’s a hearty, budget-friendly meal that tastes even better the next day. Whether you cook it slow on the stovetop or speed things up in an Instant Pot, it’s a filling dish that brings warmth to any table.

This is recipe #506 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Soak Time: 12 hrs Stovetop: 3 hrs Slow Cooker: 12 hrs Instant Pot: 38 min

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Ingredients

1 lb. Red beans or pinto beans (dried)
1 lb. Hot breakfast sausage (Swaggerty’s recommended)
1 Large onion (chopped)
1 Large bell pepper (chopped)
1 lb. Diced ham (optional)
To taste: Garlic (diced), salt, and hot sauce
For serving: Cooked white rice

Instructions

The Soak: Wash and rinse your dried beans. Place them in a large pot and cover with water until the level is two inches above the beans. Bring to a boil for 10 minutes, then remove from heat. Cover and let them soak overnight on the stovetop. (Note: Do not add meat or seasonings during the soak).
Prep the Meats & Veggies: The next day, scramble and brown your hot breakfast sausage in a skillet. Once browned, remove the sausage but keep the drippings. Sauté your chopped onion and bell pepper in those flavorful sausage drippings until soft.
Simmer: Add the cooked sausage, sautéed vegetables, and optional diced ham into the pot with your soaked beans.
Stovetop Cooking: Cook over medium heat until the beans are tender. Keep a close eye on the pot and add water as needed to keep the beans covered.
Alternative Methods:
Slow Cooker: Combine all ingredients and cook on low for 10 to 12 hours.
Instant Pot: Use the multigrain setting at the highest pressure for 38 minutes.
Serve: Season with salt to taste and serve a big ladle-full over a bed of fluffy white rice. Top with hot sauce if you like a little extra kick!

Notes

Tammy’s Tips: The secret to this recipe is using that hot breakfast sausage,it adds a depth of flavor you just can't get with plain salt pork. If you're soaking your beans at room temperature, remember to only use water; save the meat and seasonings for the actual cooking process the next day. This is one of those meals that is just "so very good" with a side of crunchy cornbread!