Runner's Fuel: Red Beans and Rice with Turkey Sausage

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Red beans and rice with turkey sausage makes the perfect post-run recovery meal, giving you both carbs and protein to refuel your body. Plus, it's simple, delicious and takes only two pots and 30 minutes to prepare. This recipe comes from the kitchen of Olympic runner Nick Symmonds and is adapted from The Runner's World Cookbook. It's quickly becoming a family favorite in our house.

If you have leftovers, this is also a fantastic meal to have in your refrigerator. It's easy to reheat for lunches or a healthy snack. The below recipe makes six servings.


3 cups rice, cooked
2 tablespoons extra-virgin olive oil
1 green pepper, chopped
1 red, yellow or orange pepper, chopped
2 medium onions, chopped
2 garlic cloves, minced
1 pound of turkey sausage
2 cans of kidney beans
1 can diced tomatoes
1/2 cup chicken broth
1 bay leaf
Salt and pepper (optional)
Hot sauce (optional)

In a medium pot, make three cups of your favorite rice (I use Minute Brown Rice). After preparing the rice, set aside for later.

While the rice is cooking, chop the vegetables. Add olive oil to a large pot and sauté the chopped vegetables over medium-high heat. Cook until the vegetables begin to soften.

Add chopped turkey sausage (bite-sized pieces) to the vegetables and cook until browned. Add the beans, canned tomatoes, chicken broth and bay leaf to the pot. Let simmer for 20 minutes.

Season to taste with salt, pepper and your favorite hot sauce.

Mix in the prepared rice and serve.


My family can never agree on the right amount of hot sauce, so we usually split the batch into two pots before seasoning.

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