Quick and Easy Red Beans, Sausage, and Rice – $.70 per serving

Quick and Easy Red Beans, Sausage, and Rice – $.70 per serving

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bowl of red beans, sausage, and rice.

Up close and personal

Inspiration can strike at the strangest places. Yesterday, I decided to get out of the house for the first time in a week. My knee was finally up to driving, and the kids were quite housebound. One of the stops we made was at the Dollar Tree. While we were cruising the aisles, I found a package of spicy sausage and lightbulbs went off. Plus, it was $1. Cheap recipes are what I aim for!

Botan Calrose rice package

Sticky rice

This was my first time cooking this rice on its own, and let me tell you – it is sticky! It was easy to shape into pretty balls for serving. It does stick to your hands, so I found a metal spoon was the best way to keep things looking nice and fancy.

This sausage, red beans, and rice recipe was a little spicier than I had anticipated, but delicious nonetheless. I always recommend using fresh spices, but unfortunately I didn’t have any fresh parsley handy. This recipe only makes 4 servings, which is less than I normally try to put together. My goal is normally to only cook every other day. However, this was so easy that I didn’t mindmaking it in smaller quantities. Between the beans and rice, it is very filling. My husband only ate one bowl, which is pretty unusual.

  • Cost
    • Beans: $1.44
    • Sausage: $1.00
    • Pepper: from garden
    • Rice: $.36
      • Total: $2.80 for 4 servings, or $.70 per serving

Quick and Easy Red Beans, Sausage, and Rice

Hearty and delicious, this is an easy take on the comfort food classic.

Servings 4
Author Leslie


  • 2 cans red beans
  • 1 9 oz package precooked spicy sausage sliced
  • 1 bell pepper chopped
  • 2 tbsp heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili powder
  • 1 1/2 cup uncooked Botan Calrose rice
  • 2 cups water
  • 1 pinch parsley flakes to garnish


  1. In a large pan, combine beans (do not drain), sliced sausage, and green peppers. Cook on medium low heat for 20-25 minutes, seasoning with salt and pepper throughout. Stir occasionally.

  2. Add heavy cream and chili powder and continue cooking on low heat for 5 minutes.

  3. In a separate pan, combine rice and water. Heat on medium high until boiling, then reduce heat to low. Cover and cook for 20 minutes.

  4. Scoop 1 cup of bean and sausage mixture in a bowl, and top with 1 cup of rice. Garnish with parsley.


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