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Black Beans And Rice With Sausage

Black beans and rice with sausage is a hearty one-pot meal made by browning andouille, then simmering long-grain rice in chicken broth until tender. Smoky cumin and smoked paprika season the beans, while sliced sausage finishes cooking for bold, savory flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 1 lb andouille sausage Sliced
Black beans
  • 2 can (15 oz) black beans Drained
Rice
  • 1.5 cup long grain rice
Vegetables and aromatics
  • 1 onion Diced
  • 1 green bell pepper Diced
  • 3 celery Stalks, diced
  • 4 garlic Cloves, minced
Broth and water
  • 3 cup chicken broth
  • 1 cup water
Spices
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
Serving toppings
  • 1 green onions For serving
  • 1 sour cream For serving
  • 1 lime For serving, squeezed
Seasoning
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a large pot over medium-high heat and brown the andouille sausage slices; remove and set aside once nicely browned (about 6–8 minutes). Look for browned edges and a bit of rendered drippings in the pot.
Sauté vegetables and bloom spices
  1. Using the drippings in the pot, sauté the onion, bell pepper, and celery for 5 minutes until softened (medium heat). Cook until the vegetables start to look glossy and tender.
  2. Add the garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes (medium heat), stirring to coat. You should see the spices darken slightly and smell fragrant.
Simmer rice and beans
  1. Pour in chicken broth and water, then stir in the long grain rice, black beans, and bay leaves; bring everything to a boil (high heat). Watch for rolling bubbles across the surface.
  2. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is cooked and most liquid is absorbed. Look for tender rice and minimal pooling liquid around the edges.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes (low to medium-low heat). The sausage should be heated through with light simmering at the edges.
  2. Remove the bay leaves, then season with salt and pepper to taste. Taste and adjust until the flavor pops.
  3. Serve topped with green onions, a spoon of sour cream, and a squeeze of lime. Add toppings at the table for the freshest look and best contrast.

Notes

Pro tip: use the browned drippings left in the pot to sauté the vegetables—this is where the flavor builds. Refrigerate leftovers in a sealed container for up to 4 days; reheat with a splash of water. Freezing is yes—freeze up to 2 months and thaw overnight, then reheat until hot. For a lower-sodium option, choose low-sodium chicken broth and adjust the added salt to taste.