Go Back

Black Beans and Rice With Sausage

Black beans and rice with sausage made in one pot for tender long-grain rice and smoky, browned andouille slices. Simmered with chicken broth, spices, bay leaves, and finished with fresh lime and green onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sausage and beans
  • 1 lb andouille sausage Slice into rounds before browning.
  • 2 can (15 oz) black beans Drain before adding to the pot.
Rice and aromatics
  • 1.5 cup long grain rice Use long-grain for best texture after simmering.
  • 1 onion Dice for even sautéing.
  • 1 green bell pepper Dice for even sautéing.
  • 3 stalk celery Dice for even sautéing.
  • 4 clove garlic Minced.
  • 3 cup chicken broth Use for the simmering liquid.
  • 1 cup water Add with the broth to cook the rice.
Spices and seasonings
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
  • salt To taste.
  • pepper To taste.
Serving toppings
  • green onions For serving.
  • sour cream For serving.
  • lime Squeeze fresh juice over the top.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille slices in a large pot, then remove and set aside.
  2. Leave the drippings in the pot to sauté the vegetables.
Sauté aromatics and bloom spices
  1. Sauté the onion, bell pepper, and celery in the drippings for 5 minutes until softened.
  2. Add the garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes to bloom the spices.
Simmer rice and black beans
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves, then bring to a boil.
  2. Reduce the heat, cover, and simmer for 18-20 minutes until the rice is cooked and most liquid is absorbed.
  3. Remove and discard the bay leaves.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes to heat through.
  2. Serve hot with green onions, sour cream, and lime; season with salt and pepper to taste.

Notes

For the best texture, don’t lift the lid during the 18-20 minute simmer—steam is what helps the rice absorb the liquid evenly. Refrigerate leftovers in an airtight container for up to 4 days. Freezing is yes: freeze in portions up to 2 months and reheat until steaming, adding a splash of water if needed. For a lighter option, use turkey andouille or a leaner sausage and reduce sour cream to 2-3 tbsp per serving.