Go Back

Black Beans And Rice With Sausage

Black beans and rice with sausage is a hearty American one-pot meal where rice simmers until tender and the smoky andouille stays flavorful. Browned sausage drippings sauté the vegetables, then the pot simmers until most liquid is absorbed for a rich, cohesive texture.
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
  

Andouille sausage base
  • 1 lb andouille sausage Sliced and browned for flavor; set aside after browning.
Rice and beans
  • 2 can (15 oz) black beans Drained before adding to the pot.
  • 1.5 cup long grain rice Added uncooked so it simmers until tender.
  • 3 cup chicken broth Used for cooking the rice.
  • 1 cup water Helps achieve the right rice liquid for absorption.
  • 2 bay leaves Added with the simmering rice; removed before serving.
Vegetables and seasonings
  • 1 onion Diced for sautéing.
  • 1 green bell pepper Diced for sautéing.
  • 3 celery Diced for sautéing.
  • 4 garlic Minced and added after the vegetables soften.
  • 1 tsp cumin Stir in with the spices during the sauté.
  • 1 tsp smoked paprika Stir in with the spices during the sauté.
  • 0.5 tsp oregano Stir in with the spices during the sauté.
  • 0.25 tsp cayenne Adds heat; adjust if desired.
  • 1 salt To taste.
  • 1 pepper To taste.
Serving toppings
  • 1 green onions For topping.
  • 1 sour cream For topping.
  • 1 lime Squeeze over to finish.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille sausage slices in a large pot over medium-high heat, then remove and set aside.
  2. Let the pot keep the drippings for sautéing the vegetables.
Sauté vegetables and spices
  1. Sauté the onion, green bell pepper, and celery in the drippings for 5 minutes.
  2. Add the garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes, stirring until fragrant.
Simmer rice and beans
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves to the pot, then bring to a boil.
  2. Reduce heat, cover, and simmer at a gentle bubble for 18-20 minutes until the rice is cooked and most liquid is absorbed.
Finish and serve
  1. Return the browned sausage to the pot and cook for 5 more minutes.
  2. Remove the bay leaves from the pot.
  3. Serve hot, topped with green onions, sour cream, and a squeeze of lime.

Notes

Pro tip: keep the lid on while the rice simmers so the liquid absorption stays on track—check near 18 minutes and simmer a bit longer only if the rice is still firm. Refrigerate leftovers in a sealed container for up to 4 days; reheat with a splash of water until hot. Freezing is yes (up to 3 months); thaw and reheat thoroughly. For a different dietary direction, swap andouille for turkey sausage or a smoked plant-based sausage to reduce saturated fat while keeping the smoky flavor.