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Black Beans And Rice With Sausage

Black Beans And Rice With Sausage is a hearty one-pot method with smoky andouille, fluffy long-grain rice, and tender vegetables simmered in chicken broth. Finish with lime, green onions, and sour cream for a tangy, creamy top.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Andouille and rice base
  • 1 lb andouille sausage Slice and brown until lightly crisp, then set aside.
  • 2 can (15 oz) black beans Drain before adding to the pot.
  • 1.5 cup long grain rice Use long-grain for best texture while simmering.
  • 1 onion Dice small for even sautéing.
  • 1 green bell pepper Dice to match the onion/celery size.
  • 3 celery Dice stalks.
  • 4 garlic Minced.
  • 3 cup chicken broth Use for simmering the rice.
  • 1 cup water Adds extra moisture to cook the rice.
  • 1 tsp cumin Adds warm, earthy flavor.
  • 1 tsp smoked paprika Smoky, lightly sweet spice.
  • 0.5 tsp oregano Use dried oregano.
  • 0.25 tsp cayenne Adjust to taste if you want less heat.
  • 2 bay leaves Remove before serving.
  • 0.25 green onions For serving.
  • 0.25 sour cream For serving.
  • 0.25 lime Squeeze over the top before eating.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a large pot and brown the andouille sausage slices until they release drippings, about 6-8 minutes, then remove and set aside with any drippings left in the pot.
  2. Keep the pot over medium heat so the drippings stay hot for the vegetable sauté.
Sauté aromatics
  1. Add onion, green bell pepper, and celery to the drippings and sauté at 375°F for 5 minutes, stirring until softened.
  2. Add garlic, cumin, smoked paprika, oregano, and cayenne and cook at 375°F for 2 minutes, stirring until fragrant.
Simmer beans and rice
  1. Add chicken broth, water, long grain rice, black beans, and bay leaves, then bring the mixture to a boil at 212°F.
  2. Reduce heat to 185°F, 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 uncovered at 185°F for 5 minutes to heat through.
  2. Remove bay leaves, taste, and season with salt and pepper to taste.
  3. Serve hot with green onions, sour cream, and a squeeze of lime.

Notes

Pro tip: don’t skip draining the black beans—excess liquid can slow the rice cook time and leave you with extra broth. Store leftovers in the refrigerator up to 3-4 days in a sealed container; reheat with a splash of water or broth. Freezing is yes for up to 2-3 months; thaw overnight in the fridge and reheat gently. For a lighter option, use turkey sausage instead of andouille while keeping the same spices.