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Black Beans and Rice With Sausage

Black beans and rice with sausage is a one-pot smoky, flavorful meal where long-grain rice simmers until tender and most liquid is absorbed, then andouille is warmed through. Expect bold cumin, smoked paprika, and cayenne heat, finished with bright lime and creamy sour cream.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

andouille sausage, sliced
  • 1 lb andouille sausage
black beans, drained
  • 2 can (15 oz) black beans drain before using
long grain rice
  • 1.5 cup long grain rice
vegetables and aromatics
  • 1 onion diced
  • 1 green bell pepper diced
  • 3 celery diced
  • 4 garlic minced
liquid and seasonings for cooking
  • 3 cup chicken broth
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.25 tsp cayenne
  • 2 bay leaves
to serve
  • 0.25 green onions chopped
  • 0.33 cup sour cream
  • 0.5 lime squeeze over top
seasoning
  • 0.1 tsp salt to taste
  • 0.1 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the andouille slices in a large pot over medium-high heat, then remove and set aside.
  2. Leave the drippings in the pot for the next step, scraping up any browned bits to add flavor.
Build the vegetables and spices
  1. Sauté the onion, bell pepper, and celery in the drippings for 5 minutes until softened.
  2. Add the garlic, cumin, smoked paprika, oregano, and cayenne and cook for 2 minutes, stirring constantly until fragrant.
Simmer the rice
  1. Add the chicken broth, water, long grain rice, black beans, and bay leaves, then bring the mixture to a boil.
  2. Reduce the heat to maintain a gentle simmer, cover, and cook for 18-20 minutes until the rice is cooked and most liquid is absorbed.
  3. Stir in salt and black pepper to taste during the simmer so the seasoning spreads evenly.
Finish and serve
  1. Return the sausage to the pot and cook for 5 more minutes to warm through.
  2. Remove the bay leaves, then taste and adjust salt and black pepper if needed.
  3. Serve hot with green onions, sour cream, and a squeeze of lime over the top.

Notes

Pro tip: keep the pot covered during the first simmer so the rice cooks evenly and absorbs most of the liquid. Store leftovers in the refrigerator up to 3 days; reheat with a splash of water. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lower-sodium option, use low-sodium chicken broth and season with lime and herbs to keep the flavor bright.