Go Back

Black Beans and Rice with Sausage

Black beans and rice with sausage cooked in one pot with smoky andouille, long-grain rice, and a cumin-smoked paprika broth. Simmered until the liquid is mostly absorbed for fluffy rice and savory, saucy beans.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Andouille sausage mixture
  • 1 lb andouille sausage Slice before browning.
  • 2 can (15 oz) black beans Drain well.
  • 1.5 cup long grain rice Use long-grain for best texture.
  • 1 onion Dice small.
  • 1 green bell pepper Dice small.
  • 3 celery Dice small.
  • 4 cloves garlic Minced.
  • 3 cup chicken broth Low-sodium if you prefer.
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne Adjust to taste for heat.
  • 2 bay leaves
  • 0.5 green onions For serving, chopped.
  • 0.25 cup sour cream For serving.
  • 1 lime Squeeze over top.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille sausage slices in a large pot, then remove and set aside.
  2. Let the browned sausage rest off the heat while you cook the vegetables in the drippings.
Sauté aromatics and spices
  1. Sauté the onion, bell pepper, and celery in the drippings over medium heat for 5 minutes, stirring until softened.
  2. Add the garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes, stirring until fragrant.
Simmer the rice and beans
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves, then bring to a boil.
  2. Reduce heat to maintain a gentle simmer, cover, and cook 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 to heat through.
  2. Remove the bay leaves, then serve topped with green onions, sour cream, and a squeeze of lime.

Notes

For best texture, keep the simmer gentle once covered—vigorous boiling can break up rice. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water or broth to loosen the sauce. Freezing is yes for up to 2 months, though rice may soften slightly. For a dairy-free option, skip sour cream or use a tangy dairy-free sour cream alternative.