Red Beans and Rice with Turkey Sausage

Red beans and rice with turkey sausage makes the perfect post-run recovery meal. It’s simple, delicious, and takes only two pots and 30 minutes to prepare. This Runner’s World recipe comes from Olympic 800m runner Nick Symmonds, and it’s quickly become a Saltmarsh family favorite.

Red Beans and Rice with Turkey Sausage
Serves 6
A delicious family favorite that tastes great AND boosts muscle growth and recovery.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 3 cups rice (cooked)
  2. 2 tablespoons extra-virgin olive oil
  3. 1 green pepper (chopped)
  4. 1 red, yellow, or orange pepper (chopped)
  5. 2 medium onions (chopped)
  6. 2 garlic cloves (minced)
  7. 1 pound turkey sausage
  8. 2 cans of kidney beans
  9. 1 can diced tomatoes
  10. 1/2 cup chicken broth
  11. 1 bay leaf
  12. salt and pepper (optional)
  13. hot sauce (optional)
  1. In a medium pot, make 3 cups of your favorite rice. (I use Minute Brown Rice.) After preparing the rice, set aside for later.
  2. While the rice is cooking, chop the vegetables.
  3. Add olive oil to a large pot and saute the chopped vegetables over medium-high heat. Cook until the vegetables begin to soften.
  4. Add chopped up turkey sausage (bite-sized pieces) to the vegetables and cook until browned.
  5. Add the beans, canned tomatoes, chicken broth, and bay leaf to the pot. Let simmer for 20 minutes.
  6. *Season to taste with salt, pepper, and your favorite hot sauce.
  7. Mix in the prepared rice and serve.
  1. *My family can never agree on the right amount of hot sauce, so we usually split the batch into two pots before seasoning.
Adapted from The Runner's World Cookbook
This is a fantastic meal to have in your refrigerator. It’s quick and easy to reheat for lunches or healthy snacks. It’s the perfect recovery meal after long runs or hard workouts when you body is craving carbs and protein. Train hard and eat well!

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