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Black Beans And Rice With Sausage

Black beans and rice with sausage made in one pot with smoky andouille. Brown the sausage, sauté vegetables with warm spices, then simmer until the rice is tender and most of the liquid is absorbed.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage
  • 1 lb andouille sausage Slice before browning.
Beans and rice base
  • 2 can (15 oz) black beans Drain well.
  • 1.5 cup long grain rice Rinse only if your brand recommends it; otherwise use as directed.
Vegetables and aromatics
  • 1 onion Dice small for even cooking.
  • 1 green bell pepper Dice small.
  • 3 celery Dice small.
  • 4 garlic Minced.
Seasoning and cooking liquids
  • 3 cup chicken broth Use low-sodium if desired.
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne Adjust to taste for heat level.
  • 2 bay leaves Use whole bay leaves.
  • Green onions For serving.
  • sour cream For serving.
  • lime For serving; squeeze over top.
  • Salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the andouille sausage slices; cook until they release drippings and show deep color, then remove and set aside.
  2. Pour off excess fat if needed, leaving enough drippings in the pot to sauté the vegetables.
Sauté vegetables and toast spices
  1. Add the diced onion, green bell pepper, and celery to the drippings and sauté for 5 minutes, stirring until softened.
  2. Add the minced 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, then bring everything to a boil.
  2. Reduce heat to maintain a covered simmer and cook 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 and taste; season with salt and pepper to taste.
  3. Serve hot with green onions, sour cream, and a squeeze of lime over the top.

Notes

For best texture, keep the simmer covered but avoid stirring too much during the 18-20 minute cook so the rice absorbs liquid evenly. Store leftovers in the fridge up to 4 days; freeze up to 2 months in a sealed container. For a lighter option, use turkey andouille (or chicken sausage) to reduce saturated fat without changing the cooking method.