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(Orginally posted July 2014; updated Febuary 9, 2026)
This is my little twist on the classic red beans and rice, and honestly, it’s one of those recipes that just works. It’s cozy, flavorful, budget-friendly, and easy enough for a weeknight, which automatically makes it a winner in my house.
I use black beans instead of red beans for a couple of reasons. First, they’re usually a tiny bit cheaper, and I love saving money wherever I can. Second, my family swears they have fewer digestive issues with black beans, which is code for less gas. And listen, when everyone in the house benefits, I’m sold.
This meal comes together in under an hour on the stovetop, but it’s also a great make-ahead option. You can prep it the night before and let it simmer on low in the crockpot during the day so dinner is basically waiting for you when you walk in the door. It’s kid-approved, too, as long as I don’t get a little too heavy-handed with the spice.
I used my own homemade Creole seasoning for this recipe, but if you’re short on time, a store-bought version like Tony Chachere’s works just fine. Cooking is supposed to support your life, not complicate it.
Why I Love Beans (and Why You Should Too)
Black beans are nutritional powerhouses, and I use them often in my kitchen. They’re rich in plant-based protein and fiber, which helps keep blood sugar more stable, supports digestion, and keeps you fuller longer. That fiber also feeds your gut bacteria, which play a huge role in inflammation, immunity, and overall health.
Beans are also loaded with important micronutrients like magnesium, potassium, iron, and folate. Folate is especially important for cell health and energy production, while magnesium supports muscle function, stress response, and blood sugar regulation.
If beans sometimes bother your digestion, a few things can help. Rinsing canned beans really well removes excess starches that can cause bloating. Starting with smaller portions and building up slowly also gives your gut time to adapt. Over time, most people tolerate beans better and actually benefit from eating them regularly.
Why I Choose Turkey Sausage
Instead of traditional pork sausage, I use turkey sausage in this recipe. Turkey sausage is lower in saturated fat, which can be helpful for heart health and inflammation management, especially if you’re eating sausage more than occasionally.
I also look for nitrate free or uncured turkey sausage whenever possible. Nitrates and nitrites are commonly used preservatives in processed meats, and while an occasional exposure isn’t a big deal, choosing nitrate free options when you can is a simple way to support long term health. Many brands now offer really flavorful turkey sausages that don’t sacrifice taste, which makes this an easy swap.
This is one of those meals that feels comforting and nourishing at the same time, which is always my goal. If you make it, let me know how it turns out and please leave a comment below. I love hearing from you.
Ingredients
Method
- Cook brown rice according to package directions. Brown rice takes about 40 minutes, so start this first.
- Melt butter in a large Dutch oven over medium heat. Add onion, bell peppers, and celery. Sprinkle in Creole seasoning. Sauté for about 5 minutes until vegetables soften and spices become fragrant.
- Add black beans, garlic, turkey sausage, chicken broth, and water. Stir well to combine.
- Bring mixture to a boil, then reduce heat and let it simmer for at least 30 minutes. The longer it simmers, the more the flavors come together.
- Serve the black bean and sausage mixture over cooked brown rice and enjoy.
- Mix all ingredients together thoroughly and store in a resealable container. Shake or stir before each use.
