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Black Beans And Rice With Sausage

Black beans and rice with sausage is a hearty American one-pot meal made with smoky andouille, tender long-grain rice, and simmered black beans. The method browns the sausage for flavor, then cooks everything until most liquid is absorbed for a satisfying, spoonable texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

andouille sausage
  • 1 lb andouille sausage
black beans
  • 2 can (15 oz) black beans drained
long grain rice
  • 1.5 cup long grain rice
onion
  • 1 onion diced
green bell pepper
  • 1 green bell pepper diced
celery
  • 3 celery stalks, diced
garlic
  • 4 garlic cloves, minced
chicken broth
  • 3 cup chicken broth
water
  • 1 cup water
cumin
  • 1 tsp cumin
smoked paprika
  • 1 tsp smoked paprika
oregano
  • 0.5 tsp oregano
cayenne
  • 0.25 tsp cayenne
bay leaves
  • 2 bay leaves
green onions
  • 0.25 cup green onions for serving
sour cream
  • 0.25 cup sour cream for serving
lime
  • 1 lime for serving, squeeze
salt and pepper
  • 0.5 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Heat a large pot over medium-high heat and brown the andouille slices in the drippings, then remove and set aside.
  2. In the same pot, sauté onion, bell pepper, and celery for 5 minutes, then add garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes.
Simmer until rice is tender
  1. Add chicken broth, water, long grain rice, black beans, and bay leaves, then bring to a boil over high heat.
  2. Reduce heat, cover, and simmer for 18-20 minutes until the rice is cooked and most liquid is absorbed.
Finish and serve
  1. Return the sausage to the pot and cook for 5 more minutes.
  2. Remove bay leaves, then serve topped with green onions, sour cream, and a squeeze of lime.

Notes

Pro tip: keep the pot covered during the 18-20 minute simmer so the rice absorbs liquid evenly. Store leftovers in the refrigerator up to 4 days and reheat with a splash of water or broth. Freezing is not recommended for the best rice texture. For a lighter option, use turkey andouille or chicken sausage instead of andouille.